Instructions: 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.

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