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
Experts have proved the existence of recipes far back into distant history, at least as far back into history as ancient Egypt, and possibly even further. In practice though, sadly, these early recipes were just primitive pictorial instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered so far, according to experts are some clay tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. As we move into Roman times 25BC a roman called Apicius created a few scripts which described recipes enjoyed by his fellow Romans. In his works, he describes how the roman meals were separated into starters, main meal and desserts, something we still use today. Aspicius also informs us how the early Romans used a wide range of aromatic flavors, including a few that will be familiar to modern chefs such as thyme, fennel and dill. As we move on, we find two interesting recipe books which appeared in the 1300s : a recipe book titled `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, they have no connection with the spicy food that is familiar to us all today, but rather accounts of the types of meals eaten by the nobility of the period. Later, in the fifteenth century, people returning from the crusades brought us many new foods and herbs from Arab cuisine, including spices such as basil and rosemary. The introduction of these new culinary ideas was responsible for an explosion in cookery books, most of which are now in private libraries. By the advent of the 20th century, cookbooks were increasing in popularity mostly as a result of higher levels of literacy, increased leisure time and disposable income. The revolution that is television gave us celebrity chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everybody to search through thousands of recipes just like those on sites such as this. |
We hope you enjoy this Lynn's Vegetable Pasta recipe.
