Vegetable Lo Mein

Ingredients

• 2 1/4 teaspoons vegetable oil
• 1/2 pound package of linguine or other thin pasta
• 3/4 cup of low fat ricotta cheese
• 2 tablespoons of grated parmesan cheese
• 1/2 small cauliflower
• 1/2 bunch of broccoli
• 1 garlic clove, minced
• 1/4 pound of mushrooms, sliced
• 1/2 teaspoon of dried red pepper flakes
• Dash of salt
• Freshly ground black pepper

Instructions

In a large saucepan, bring 3 to 4 quarts of water to a boil. Add 1/4 teaspoon of the oil to pasta; cook according to package directions until tender but firm to the bite. While pasta cooks, combine ricotta and parmesan cheeses; set aside. Break cauliflower and broccoli flowerets, reserving stems for other use. Place cauliflower and broccoli flowerets on a rack in a wok over simmering water; cover and steam for 5 minutes, or until tender; set aside. Drain water from wok; place over high heat. Why dry, add remaining 2 teaspoons of oil. When hot, add garlic and mushrooms; stir-fry for 1 minute. Add red pepper flakes; season to taste with salt and pepper. Reduce heat to medium. Add cauliflower and broccoli flowerets; stir-fry until heated through. Drain cooked pasta. Stir pasta and cheese mixture into vegetable mixture until heated through.