Lynn's Vegetable Pasta

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.