Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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