Lynn's Vegetable Pasta
Yield
4 servingsPrep
15 minCook
60 minReady
75 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | cup |
ricotta cheese
may omit |
|
½ | cup |
romano cheese
grated |
* |
1 | teaspoon |
salt
|
|
1 | medium |
cauliflower florets
head, florets |
* |
1 | bunch |
broccoli florets
fresh |
* |
1 | cup |
olive oil
|
|
6 | each |
cloves
garlic, minced |
* |
1 | pound |
mushrooms
sliced thickly |
|
2 | teaspoons |
salt
if desired |
|
½ | teaspoon |
red hot chili pepper, dried
crushed |
|
1 | pound |
pasta, linguine
|
|
1 | x |
romano cheese
grated |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
237 | ml |
ricotta cheese
may omit |
|
118 | ml |
romano cheese
grated |
* |
5 | ml |
salt
|
|
1 | medium |
cauliflower florets
head, florets |
* |
1 | bunch |
broccoli florets
fresh |
* |
237 | ml |
olive oil
|
|
6 | each |
cloves
garlic, minced |
* |
453.6 | g |
mushrooms
sliced thickly |
|
1E+1 | ml |
salt
if desired |
|
2.5 | ml |
red hot chili pepper, dried
crushed |
|
453.6 | g |
pasta, linguine
|
|
1 | x |
romano cheese
grated |
* |
Directions
Combine ricotta cheese and romano cheese. Set aside.
Bring a large stockpot of water to a rolling boil.
Add 1 teaspoon salt, cauliflower and broccoli.
Cover and return to a boil.
Uncover and 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 and garlic in a skillet.
When garlic is lightly browned, stir in mushrooms, salt and dried red pepper.
Sauté about 6- 8 minutes. Stir in broccoli and cauliflower and continue cooking 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 to 12 minutes. Drain.
Reheat vegetable mixture.
Stir in linguine. Top with cheese mixture.
Dust with more grated romano and serve immediately.