| 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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