3/4 lb dried plain and tomato lasagnette (ruffle-edged ribbons)
dash of olive oil, plus 1/4 cup
1/2 lb small cauliflower florets
1/2 lb small broccoli florets
2 cloves of garlic, crushed
1 cup freshly grated Pecorino cheese *can alternatively use Parmesan cheese
pinch of freshly grated nutmeg
2 tbsp chopped, fresh parsley
salt and freshly ground black pepper
Bring a large saucepan of water to boil, and add the lasagnette with a dash of olive oil. Cook for about 10 minutes, stirring occasionally until tender. Drain and set aside, covered.
Bring two saucepans of water to boil, and add the cauliflower and broccoli florets. Cook for about 8-10 minutes, until tender. Drain and set aside.
Heat the olive oil in a frying pan, and saute the garlic and about 1 minutes. Add the cauliflower, broccoli, lasagnette, and about two-thirds of the Pecorino cheese, nutmeg, and parsley, and season with salt and pepper. Mix well, then transfer to a warm serving dish and sprinkle with the remaining Pecorino cheese. Serve immediately.
Vegetarian Pasta Cookbook, Sarah Maxwell, 1998