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Lynn's Vegetable Pasta

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

60 min

Ready

75 min
Low Cholesterol, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 cup ricotta cheese
may omit
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½ cup romano cheese
grated
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1 teaspoon salt
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1 medium cauliflower florets
head, florets
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1 bunch broccoli florets
fresh
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1 cup olive oil
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6 each cloves
garlic, minced
* Camera
1 pound mushrooms
sliced thickly
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2 teaspoons salt
if desired
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½ teaspoon red hot chili pepper, dried
crushed
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1 pound pasta, linguine
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1 x romano cheese
grated
* Camera

Ingredients

Amount Measure Ingredient Features
237 ml ricotta cheese
may omit
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118 ml romano cheese
grated
* Camera
5 ml salt
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1 medium cauliflower florets
head, florets
* Camera
1 bunch broccoli florets
fresh
* Camera
237 ml olive oil
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6 each cloves
garlic, minced
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453.6 g mushrooms
sliced thickly
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1E+1 ml salt
if desired
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2.5 ml red hot chili pepper, dried
crushed
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453.6 g pasta, linguine
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1 x romano cheese
grated
* Camera

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 317g (11.2 oz)
Amount per Serving
Calories 97755% from fat
 % Daily Value *
Total Fat 60g 93%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 1808mg 75%
Total Carbohydrate 30g 30%
Dietary Fiber 5g 19%
Sugars g
Protein 44g
Vitamin A 3% Vitamin C 4%
Calcium 9% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
 

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