Recipe - Lynns Vegetable Pasta

1 cup Ricotta Cheese (May Omit)
One half cup Grated Romano Cheese
1 teaspoon Salt
1 md Head Cauliflower Florets
1 Bunch Fresh Broccoli
Florets
1 cup Olive Oil
6 Garlic Cloves Minced
1 pound Mushrooms Sliced Thickly
2 teaspoon Salt (If Desired)
One half teaspoon Or Less Crushed Dried
Red Pepper
1 pound 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 MediumHigh until CrispTender,
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 1012 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