1 lb. broccoli
1 lb. cauliflower
1-2 c. Ricotta cheese
1/3 c. grated Romano or Parmesan cheese
1 tsp. salt
1 c. or less oil
3 cloves garlic
1 lb. fresh mushrooms, sliced
1 lb. Cavatelli or other pasta

Combine 1 cup Ricotta or Romano cheese; set aside. Cook broccoli and cauliflower. Drain, saving water. Cook Cavatelli in vegetable water with more added if needed. Brown garlic in oil in skillet. Stir in mushrooms and saute 5 minutes. Stir in cooked vegetables. Mix in cheeses and drained pasta. Add more ricotta if necessary.