Lynn's Vegetable Pasta

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.