1 cup ricotta cheese (may omit)
1/2 cup grated romano cheese
1 tsp salt
1 medium head cauliflower florets
1 bunch fresh broccoli florets
1 cup olive oil
6 garlic cloves minced
1 lb mushrooms sliced thickly
2 tsp salt (if desired)
1/2 tsp or less crushed dried red pepper
1 lb linguine
1 grated romano
Directions
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.
Servings: 4 servings
Lynn's Vegetable Pasta Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Vegetable
The History of Recipes
It is quite possible to prove the history of recipes way back into the far past, at least as far back as ancient Egypt, and maybe further still. Interesting though that maybe, mostly, these early records were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
As we move into The time of the romans 25BC a roman called Apicius created a number of documents which described recipes cooked by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into appetizers, entrees and desserts, something we still use today. This early Roman chef describes how the cooks of his times made use of a wide range of herbs and spices, including some that we all recognise such as thyme, mint and parsley. During the next few hundred years, the families of Europe tried to offer the most extravagent banquests, and as a consequence, the best cooks and their collection of recipes increased in prestige. However, it was during the 1800s that fine cooking and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to assembling, verifying, and writing down the recipes that were being prepared for the better households. By the time we get to the twentieth century, cookbooks were starting to become popular as a result of more people being able to read, more leisure time and a general increase in wealth. |
We hope you enjoy this Lynn's Vegetable Pasta recipe.
