BROCCOLI AND CAULIFLOWER LINGUINE

2 cups broccoli flowerets
2 cups cauliflowerets
3 crushed garlic cloves
1/4 cup olive oil
3 1/2 cups (28-ounce can) Contadina Italian-Style Tomatoes and juice
1 teaspoon salt
1 teaspoon dried basil leaves
1/4 teaspoon red pepper flakes
3 bay leaves
1/2 cup dry sherry
1 pound raw linguine
1/2 cup grated Romano cheese
1/2 cup finely chopped fresh cilantro

Saute broccoli, cauliflower, and garlic in oil in 10-inch skillet for 3 minutes.

Cut up tomatoes; add tomatoes and juice, salt, basil, red pepper flakes, and bay leaves to skillet. Heat to boiling. Reduce heat and cook, uncovered, stirring occasionally, 20 minutes.

Add sherry. Continue cooking 3 minutes more. Remove bay leaves.

Cook linguine according to label directions. Drain.

Toss hot pasta with vegetable mixture, cheese and cilantro.

Makes 8 servings
From: Recipelink.com
Source: Recipe booklet: Quick and Easy Cooking from Contadina, Carnation Co., 1986