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La Belle Cuisine - More Pasta Recipes

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Linguine with Broccoli, Cauliflower and Mushrooms



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Friday, September 29, 2000

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Linguine with Broccoli, Cauliflower and Mushrooms
Selena's - Tampa, FL
Bon Appétit Archives

1 cup ricotta cheese
1/3 cup grated Romano cheese
1 teaspoon salt
1 medium head cauliflower, trimmed, and cut into florets
1 bunch fresh broccoli, trimmed, and cut into florets
1 cup olive oil
6 cloves garlic, minced
1 pound mushrooms, thickly sliced
2 teaspoons salt
1/2 teaspoon crushed red pepper
1 pound linguine
Grated Romano for garnish

Combine ricotta and 1/3 cup Romano; set aside. Bring large stockpot of water to rolling boil. Add salt, cauliflower and broccoli. Cover and return to boil. Uncover and cook until vegetables are crisp-tender, about 7 minutes. Remove vegetables with slotted spoon; reserve liquid for cooking linguine. Heat olive oil and garlic in large skillet. When garlic is slightly browned stir in mushrooms, salt and red pepper and sauté about 5 minutes. Stir in broccoli and cauliflower and continue cooking 10 minutes. If mixture becomes too dry, add some of the reserved liquid. Bring liquid to rapid boil, adding water if needed. Add linguine, stirring with fork to prevent sticking, and cook until al dente, about 10 to 12 minutes. Drain well. Reheat vegetable mixture; stir
in linguine. Divide among shallow bowls and top with cheese mixture. Dust with more Romano. Serves 8.

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