Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Ricotta Cheese (May Omit) 6 Garlic Cloves Minced
1/2 c Grated Romano Cheese 1 lb Mushrooms Sliced Thickly
1 ts Salt 2 ts Salt (If Desired)
1 md Head Cauliflower Florets 1/2 ts Or Less Crushed Dried
1 Bunch Fresh Broccoli -Red Pepper
-Florets 1 lb Linguine
1 c Olive Oil 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.

Browse by categories