| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta, Rice | 4 | Servings | |
INGREDIENTS
| 1 | c | Ricotta Cheese (May Omit) |
| 1/2 | c | Grated Romano Cheese |
| 1 | ts | Salt |
| 1 | md | Head Cauliflower Florets |
| 1 | Bunch Fresh Broccoli Florets | |
| 1 | c | Olive Oil |
| 6 | Garlic Cloves Minced | |
| 1 | lb | Mushrooms Sliced Thickly |
| 2 | ts | Salt (If Desired) |
| 1/2 | ts | Or Less Crushed Dried Red Pepper |
| 1 | lb | Linguine |
| 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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