| | Directions | | Boil cauliflower and broccoli in enough water to cover with 1 teaspoon salt until tender, about 5 minutes. Drain well, reserve the cooking water. Lightly brown mushrooms in oil. Add garlic, basil, cottage cheese, salt, red pepper, cauliflower and broccoli. Stir and heat thoroughly. Boil linguine in water, including reserved vegetable cooking water until done. Drain and pour vegetable mixture over pasta. Serves 4. |
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| Ingredients | | - |  | 1 head cauliflower, broken into florets (medium head) |
| - | | 1 bunch broccoli, broken into florets |
| - | | 1 teaspoon Salt |
| - | | 8 mushrooms, sliced (large) |
| - | | 3/4 cup olive oil |
| - | | 6 cloves garlic, minced |
| - | | 1/4 cup fresh basil, chopped |
| - | | 1 cup cottage cheese |
| - | | 2 teaspoons salt |
| - | | 1/2 teaspoon crushed red pepper |
| - | | 1 pound linguine |
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