Categories: Pasta, Rice/grains 
      Yield: 4 servings 
  
      1 c  Ricotta Cheese (May Omit)           6    Garlic Cloves Minced 
    1/2 c  Grated Romano Cheese                1 lb Mushrooms Sliced Thickly 
      1 ts Salt                                2 ts Salt (If Desired) 
      1 md Head Cauliflower Florets          1/2 ts Or Less Crushed Dried 
      1    Bunch Fresh Broccoli                     -Red Pepper 
           -Florets                            1 lb Linguine 
      1 c  Olive Oil                                Grated Romano 
  
  1.  Combine Ricotta Cheese and Romano Cheese.  Set Aside. 2. Bring a Large 
  Stockpot Of Water To a Rolling Boil.  add 1 t. Salt, Cauliflower & 
  Broccoli.  Cover & Return To a Boil.  Uncover & Cook on Medium-High until 
  Crisp-Tender, About 7 Minutes.  Remove Vegetables With a Slotted Spoon and 
  Reserve Liquid for Cooking Linguine. 3. Heat Olive Oil & Garlic in a 
  Skillet.  When Garlic Is Lightly Browned, Stir in Mushrooms, Salt & Dried 
  Red Pepper.  Saute About 6- 8 Minutes. Stir in Broccoli & Cauliflower & 
  Continue Cooking 10 Minutes. If It Becomes Too Dry, add Some Of the 
  Reserved Liquid. 4. Bring Remaining Reserved Liquid To a Rapid Boil, Adding 
  Water If Needed, and add Linguine, Stirring With a Fork To Prevent 
  Sticking. Cook About 10-12 Minutes.  Drain. 
    Reheat Vegetable Mixture.  Stir in Linguine.  Top With Cheese Mixture. 
  Dust With More Grated Romano and Serve Immediately.