Vegetable Lo Mein

 

Serves: 4

 

 

8 ounces linguini noodles

cup ricotta cheese

cup milk

1 ounce of Parmesan cheese

2 cups cauliflower

2 cups broccoli

2 teaspoons olive oil

1 clove garlic - minced

cup mushrooms - sliced

1/8 teaspoon crushed red pepper

teaspoon salt

1/8 teaspoon of black pepper

 

In a large saucepan, bring 3 - 4 quarts water to a boil. Add pasta. Cook according to package directions until tender but firm to the bite.

 

While the pasta cooks, combine ricotta, milk and Parmesan cheese, mix thoroughly; set aside.

 

Break cauliflower and broccoli into flowerets. Place flowerets on a rack in a wok over simmering water and steam for 5 minutes. Set aside.

 

Drain water from wok; place over high heat. When dry, add oil. When hot, add garlic and mushrooms. Stir-fry for one minute. Add red pepper flakes and season with salt and pepper. Reduce heat to medium. Add cauliflower and broccoli flowerets and stir-fry until heated through.

 

Drain cooked pasta. Stir pasta and cheese mixture into vegetables until heated through.