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Lynn’S Vegetable Pasta

Author: chefs-mate Cooking Method: Boiling, Sautéing Cuisine: Italian Courses: Main Courses

Difficulty: Intermediate

Servings: 4 Calories: 218.3

Dietary:

V Vegetarian

Description

This comforting vegetarian pasta dish brings together earthy mushrooms, crisp-tender broccoli, and cauliflower in a savory garlic-infused olive oil sauce. The vegetables are sauted until tender and then tossed with al dente linguine. A simple mixture of ricotta and grated Romano cheese is spooned over the top, adding a creamy, salty richness that ties all the flavors together. It is a quick, satisfying weeknight dinner that feels homemade and hearty. Perfect for families or anyone looking for a wholesome meal that highlights fresh vegetables without requiring hours in the kitchen. The combination of textures and the mild heat from red pepper flakes make it a versatile favorite for any season.

Directions

In a small bowl, combine the ricotta cheese and half of the grated Romano cheese. Set aside.
Bring a large stockpot of water to a rolling boil. Add 1 teaspoon of salt, cauliflower, and broccoli. Cover and return to a boil. Uncover and cook on medium-high heat until crisp-tender, about 7 minutes.
Remove the cooked vegetables with a slotted spoon and set aside. Reserve the boiling water for cooking the pasta.
Heat olive oil in a large skillet over medium heat. Add minced garlic and saut until lightly browned, about 1 minute.
Stir in sliced mushrooms, salt (if desired), and crushed dried red pepper. Saut for 6-8 minutes until mushrooms are tender and browned.
Add the parboiled broccoli and cauliflower to the skillet. Continue cooking for 10 minutes. If the mixture becomes too dry, add a splash of the reserved pasta water.
Bring the remaining reserved pasta water to a rapid boil, adding fresh water if needed to cover the pasta. Add the linguine and stir with a fork to prevent sticking.
Cook the linguine for 10-12 minutes, or until al dente. Drain well.
Reheat the vegetable mixture in the skillet. Stir in the drained linguine to combine.
Serve the pasta immediately, topping each portion with the ricotta-Romano mixture and dusting with additional grated Romano cheese.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 218.3kcal

% Daily Value *
Total Fat 18.1g28%
Saturated Fat 11.5g58%
Cholesterol 60.3mg21%
Sodium 5034.1mg210%
Total Carbohydrate 5.0g2%
Dietary Fiber 0.9g4%
Sugars 3.1g
Protein 9.3g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to restore moisture.

Substitutions: You can substitute the mushrooms with zucchini or bell peppers for a different vegetable profile. Whole wheat linguine can be used for added fiber.

Tip: Be careful not to overcook the garlic, as it can turn bitter quickly. If you prefer a milder flavor, reduce the amount of red pepper flakes.

Variation: For a richer sauce, add a splash of white wine when sauting the mushrooms before adding the salt and pepper.

Lynn’S Vegetable Pasta