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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