Lynn's vegetable pasta
Yield: 4 servings
Ingredients:
- 1 c Ricotta Cheese (May Omit) 6 Garlic Cloves Minced
- 1/2 c Grated Romano Cheese 1 lb Mushrooms Sliced Thickly
- 1 ts Salt 2 ts Salt (If Desired)
- 1 md Head Cauliflower Florets 1/2 ts Or Less Crushed Dried
- 1 Bunch Fresh Broccoli -Red Pepper -Florets 1 lb Linguine
- 1 c Olive Oil Grated Romano
Instructions:
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.
