Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
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2 1/4 tablespoons oil
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1 8oz package linguine
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3/4 cup ricotta cheese
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2 tablespoons parmesan cheese
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1/2 small cauliflower
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1/2 bunch broccoli
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1 clove garlic -- minced
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1/4 pound mushrooms -- sliced
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1/2 teaspoon red pepper flakes
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salt
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black pepper -- freshly ground
Instructions
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- In a large saucepan, bring 3-4 quarts water to a boil. Add 1/4 teaspoon oil and pasta; cook according to package directions until tender but firm to the bite.
- While pasta cooks, combine ricotta and Parmesan cheese, set aside. Break cauliflower and broccoli into flowerets, reserving stems for other use. Place cauliflower and broccoli flowerets on a rack in a wok over simmering water; cover and steam 5 mintues or until crisp-tender(OR you can steam in microwave, just make sure you do not overcook); set aside.
- Drain water from wok; place over hight heat. When dry, add remaining 2 teaspoons oil. When hot, add garlic and mushrooms; stir-fry 1 minute. Add red pepper flakes; season to taste with salt and black pepper. Reduce heat to medium. Add cauliflower and broccoli flowerets; stir-fry until heated through. Drain cooked pasta. Stir pasta and cheese mixture into vegetable mixture until heated through
