Serves: 4
8 ounces linguini noodles
¾ cup ricotta cheese
¼ cup milk
1 ounce of Parmesan cheese
2 cups cauliflower
2 cups broccoli
2 teaspoons olive oil
1 clove garlic - minced
¼ cup mushrooms - sliced
1/8 teaspoon crushed red pepper
½ 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.