Vegetable Linguini

• 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

1. 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.
3. 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.
4. 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.
5. Toss linguine, vegetables, and cheese. Garnish with romano

ricotta cheese, romano cheese, salt, head cauliflower, fresh broccoli, olive oil, garlic, mushrooms, salt, pepper, linguine

Taken from www.epicurious.com/recipes/member/views/vegetable-linguini-50127262 (may not work)