Try this Lynns Vegetable Pasta recipe, or contribute your own.
Suggest a better description1. Combine Ricotta Cheese and Romano Cheese. Set Aside. 2. Bring a Large Stockpot Of Water To a Rolling Boil. add 1 t. Salt, Cauliflower & Broccoli. Cover & Return To a Boil. Uncover & Cook on Medium-High until Crisp-Tender, About 7 Minutes. Remove Vegetables With a Slotted Spoon and Reserve Liquid for Cooking Linguine. 3. Heat Olive Oil & Garlic in a Skillet. When Garlic Is Lightly Browned, Stir in Mushrooms, Salt & Dried Red Pepper. Saute About 6- 8 Minutes. Stir in Broccoli & Cauliflower & Continue Cooking 10 Minutes. If It Becomes Too Dry, add Some Of the Reserved Liquid. 4. Bring Remaining Reserved Liquid To a Rapid Boil, Adding Water If Needed, and add Linguine, Stirring With a Fork To Prevent Sticking. Cook About 10-12 Minutes. Drain. Reheat Vegetable Mixture. Stir in Linguine. Top With Cheese Mixture. Dust With More Grated Romano and Serve Immediately.
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Serving Size: 1 Serving (302g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 672 | ||
Calories from Fat: 283 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.4g | 42 % | |
Saturated Fat 12g | 60 % | |
Monounsaturated Fat 14.6g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 140.7mg | 43 % | |
Sodium 711.2mg | 25 % | |
Potassium 286.3mg | 8 % | |
Total Carbohydrate 65.8g | 19 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 65.3g | ||
Protein 31.1g | 44 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 672
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