Lynn’S Vegetable Pasta

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.

Cooking Method: Boiling, Sautéing

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 218.3

Dietary: 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.

Ingredients

1 cup Ricotta Cheese
1/2 cup Grated Romano Cheese
1 teaspoon Salt
1 medium head Cauliflower, cut into florets
1 bunch Fresh Broccoli, cut into florets
1 cup Olive Oil
6 cloves Garlic, minced
1 lb Mushrooms, sliced thickly
1/2 teaspoon Crushed Dried Red Pepper
1 lb Linguine

Directions

1
In a small bowl, combine the ricotta cheese and half of the grated Romano cheese. Set aside.
2
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.
3
Remove the cooked vegetables with a slotted spoon and set aside. Reserve the boiling water for cooking the pasta.
4
Heat olive oil in a large skillet over medium heat. Add minced garlic and saut until lightly browned, about 1 minute.
5
Stir in sliced mushrooms, salt (if desired), and crushed dried red pepper. Saut for 6-8 minutes until mushrooms are tender and browned.
6
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.
7
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.
8
Cook the linguine for 10-12 minutes, or until al dente. Drain well.
9
Reheat the vegetable mixture in the skillet. Stir in the drained linguine to combine.
10
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.

Keywords: vegetable pasta, linguine, broccoli, cauliflower, mushrooms, ricotta cheese, romano cheese, garlic, italian dinner, vegetarian main, weeknight meal, sauted vegetables, olive oil, red pepper flakes, easy pasta, family dinner

Read it online: https://www.chefs-mate.com/recipe/lynns-vegetable-pasta/