Zucchini and Cauliflower Linguine
By: Sheri Wetherell
Published: Sunday, December 13, 2009 - 10:51pm

Ingredients




1 pound Linguini cook as directed
1/2 cup Heavy Cream or half and half
2 tablespoons Butter Or Margarine
Salt And Pepper to taste Zucchini-Cauliflower Parmesan- -
2 smalls Zucchini Squash thinly sliced
1/2 inch lrg Head Cauliflower broken  flowerets
2 tablespoons Chicken Broth or water
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/4 cup Grated Parmesan Cheese or to taste

Preparation

1 Drain linguini well and return to cooking pan. Add cream and butter and stir until melted and hot. Season with salt and pepper. If desired, add zucchini-cauliflower parmesan to mix. An extra measure of cream and/or Parmesan is delicious here. 2 Zucchini-Cauliflower Parmesan:Place zucchini slices and cauliflower in a 2 quart casserole. Add chicken broth, salt and pepper. Cover and microwave at high 8 minutes or until desired tenderness, stirring once. Sprinkle with parmesan and toss to mix. 3 Add a little more cheese and/or cream if desired.