1 cauliflower, trimmed and divided into 2" (5 cm) trees
1 head broccoli, trimmed as above
1 sweet red pepper, cut into julienne sized strips
6 white mushrooms, sliced thinly
3/4 cup (200 ml) frozen peas
2 cloves garlic, minced
1/2 tsp salt (3ml)
ground black pepper to taste
1¾ lbs (800 gm) (finished cooked weight) penne rigata pasta
2 tbsp (30 ml) butter
1 cup (250 ml) ricotta cheese
Parmesan cheese
Cook the pasta in salted water until al dente, drain and set aside. Half fill a Dutch oven with water, bring to the boil and add vegetables, including garlic. Cook, uncovered for four minutes. Add the pasta and continue to cook for an additional three minutes.
Use a ladle to reserve 1½ cups (375 ml) of the cooking liquid. Drain the pasta and vegetable mix and then transfer to a large serving bowl. Add the butter and ricotta cheese along with the reserved stock and salt and pepper. Mix well, being careful not to break up the cauliflower and broccoli.
Serve with Parmesan cheese on the side.