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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Oil and vinegar is a staple in Italian recipes using pasta as an ingredient. Quality olive oil and balsamic vinegar accentuate even the most simple pasta dish. Determining which type pasta to use for which dish need not be difficult.

For most Americans pasta is synonymous with Italian food. Each region of Italy has its distinctive type pasta and even within the various regions there is remarkable variations. A true pasta connoisseur will distinguish long thin strands of pasta by the millimeter. The thinnest strands are capellini or fidelini. Next would be capelli or speghettini. With another millimeter or so you have spaghetti. Flatten the spaghetti pasta and it becomes linguine. Broaden the linguine pasta and it becomes fettuccine or tagliatelle. Widen the fettuccine pasta even further and it turns into pappardelle.

Pasta comes in all shapes and sizes.

The names of cost of come from their shape and what they look like. Apostate can appear to resemble a thimble, (ditalini) a butterfly (farfalle) a pen point (penne) or a little ear (orecchiette). Stuffed pasta is recognized as ravioli, tortellini, and cannelloni. Layered pasta is called lasagna, but if made in two tubes is called rigatoni and mostaccioli. The same layered pasta curled like a corkscrew is called fusilli. The preceding pasta names are the most nominal and recognized pastas used in Italian food recipes. There are numerous other varieties and variations.

pasta types, oil and vinegar, Italian food

Technorati Tags: pasta types, oil and vinegar, Italian food