Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Ricotta cheese (optional)
1/2 c Romano cheese -- grated
1 ts Salt
1 md Cauliflower -- florets
1 bn Fresh broccoli -- florets
1 c Olive oil
6 cl Garlic -- minced
1 lb Mushrooms -- sliced thickly
2 ts Salt (optional)
1/2 ts Crushed dried red pepper --
- or less
1 lb Linguine
Romano -- grated
Combine ricotta cheese and romano cheese. Set aside.
Bring a large stockpot of water to a rolling boil. Add 1 ts 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.
Heat olive oil & garlic in a skillet. When garlic is lightly
browned, stir in mushrooms, salt & dried red pepper. Saute about 6
to 8 minutes. Stir in broccoli & cauliflower & continue cookingu
10 minutes. If it becomes too dry, add some of the reserved liquid.
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.
