Lynn's vegetable pasta
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Ricotta Cheese (May Omit) |
| ½ | cup | Grated Romano Cheese |
| 1 | teaspoon | Salt |
| 1 | medium | Head Cauliflower Florets |
| 1 | Bunch Fresh Broccoli | |
| Florets | ||
| 1 | cup | Olive Oil |
| 6 | Garlic Cloves Minced | |
| 1 | pounds | Mushrooms Sliced Thickly |
| 2 | teaspoons | Salt (If Desired) |
| ½ | teaspoon | Or Less Crushed Dried |
| Red Pepper | ||
| 1 | pounds | Linguine |
| Grated Romano | ||
Directions
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.