Broccoli And Cauliflower Linguine

• 2 c. broccoli flowerets
• 2 c. cauliflowerets
• 3 crushed garlic cloves
• 1/4 c. olive oil
• 28 oz. Italian-style tomatoes and juice
• 1 tsp. salt
• 1 tsp. basil leaves
• 1/4 tsp. red pepper flakes
• 3 bay leaves
• 1/2 c. dry sherry
• 1 lb. linguine
• 1/2 c. Romano cheese
• chopped cilantro or parsley

1. Saute the broccoli, cauliflower and garlic in oil for 3 minutes.
2. Cut tomatoes. Add with juice, salt, basil, pepper and bay leaves.
3. Heat to boiling.
4. Reduce heat and cook, uncovered, stirring occasionally, 20 minutes.
5. Add sherry.
6. Continue cooking 3 minutes more. Remove bay leaves. Cook linguine according to label directions; drain.
7. Toss hot pasta with vegetable mixture, cheese and cilantro.
8. Serves 8.

broccoli flowerets, cauliflowerets, garlic, olive oil, italianstyle tomatoes, salt, basil, red pepper, bay leaves, sherry, linguine, romano cheese, cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=979495 (may not work)