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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Garden Vegetable Linguine

Garden vegetable linguine with cheese

One medium head cauliflower
one bunch broccoli, broken into florets
one tablespoon salt
eight large mushrooms, sliced
three quarters cup olive oil
six cloves garlic, peeled and pressed through a garlic press
one quarter cup fresh basil
1 cup cottage cheese
two tablespoons salt
one half teaspoon crushed red pepper
1 pound linguine

Boil cauliflower and broccoli in enough water to cover with one tablespoon salt until tender. This should take about five minutes. Drain well; reserve the cooking water. In a skillet, use medium heat and lightly brown mushrooms in olive oil. Add garlic, basil, cottage cheese, salt, red pepper, cauliflower and broccoli. Stir and heat through. Boil linguine in water using reserved cooking water from the cauliflower and broccoli. Once in linguine noodles are cooked, drain and pour vegetable mixture over the pasta. Should make four servings.

vegetable linguine, vegetable pasta

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