Vegetable Linguini

Name: Vegetable Linguini
Ingredients: 1 cup Ricotta cheese grated; 1/3 cup Romano cheese grated; 1 tsp salt; 1 med head cauliflower, trimmed & cut into florets; 1 bunch fresh broccoli, trimmed and into florets; 1 cup olive oil; 6 garlic cloves chopped; 1 lb mushrooms thickly sliced; 2 tsp salt; 1/2 tsp crushed pepper; 1 lb linguine; Grated Romano garnish

12 ingredients

1 steps

Ingredients

1 cup Ricotta cheese grated
1/3 cup Romano cheese grated
1 tsp salt
1 med head cauliflower, trimmed & cut into florets
1 bunch fresh broccoli, trimmed and into florets
1 cup olive oil
6 garlic cloves chopped
1 lb mushrooms thickly sliced
2 tsp salt
1/2 tsp crushed pepper
1 lb linguine
Grated Romano garnish

Directions

1

{"0":"Combine Ricotta and Romano","2":"Bring large stockpot of water to boil. Add salt, cauliflower, and broccoli. Cover and return to boil. Uncover & cook until vegetables are crisp and tender, about 7 minutes. Remove vegetables with slotted spoon, reserve liquid for cooking linguine.","4":"Heat olive oil and garlic in large skillet. When garlic is slightly browned, stir in mushrooms, salt and red pepper and saute about 5 minutes. Stir in broccoli and cauliflower and continue cooling 10 minutes. If mixture becomes too dry, add some of reserved cooking liquid.","6":"Bring cooking liquid to a rapid boil, adding water if needed. Add linguine, stirring with fork to prevent sticking and cook until al dente, about 10 to 12 minutes.","8":"Toss linguine, vegetables, and cheese. Garnish with romano"}