Lynn's vegetable pasta

Yield: 4 servings

Measure Ingredient
1 cup Ricotta Cheese (May Omit)
½ cup Grated Romano Cheese
1 teaspoon Salt
1 medium Head Cauliflower Florets
1 \N Bunch Fresh Broccoli
\N \N Florets
1 cup Olive Oil
6 \N Garlic Cloves Minced
1 pounds Mushrooms Sliced Thickly
2 teaspoons Salt (If Desired)
½ teaspoon Or Less Crushed Dried
\N \N Red Pepper
1 pounds Linguine
\N \N Grated Romano

1. Combine Ricotta Cheese and Romano Cheese. Set Aside. 2. Bring a Large Stockpot Of Water To a Rolling Boil. add 1 t. Salt, Cauliflower & Broccoli. Cover & Return To a Boil. Uncover & Cook on Medium-High until Crisp-Tender, About 7 Minutes. Remove Vegetables With a Slotted Spoon and Reserve Liquid for Cooking Linguine. 3. Heat Olive Oil & Garlic in a Skillet. When Garlic Is Lightly Browned, Stir in Mushrooms, Salt & Dried Red Pepper. Saute About 6- 8 Minutes. Stir in Broccoli & Cauliflower & Continue Cooking 10 Minutes. If It Becomes Too Dry, add Some Of the Reserved Liquid. 4.

Bring Remaining Reserved Liquid To a Rapid Boil, Adding Water If Needed, and add Linguine, Stirring With a Fork To Prevent Sticking.

Cook About 10-12 Minutes. Drain.

Reheat Vegetable Mixture. Stir in Linguine. Top With Cheese Mixture. Dust With More Grated Romano and Serve Immediately.

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