Broccoli and Cauliflower Pasta

This recipe was adapted from "The Q-Zoo Cookbook", an 80's fund raiser for the Tampa Zoo. Over the years we've adapted the recipe to our tastes but it's still a great tasting, healthy addition to the recipe selections in our home.

• 1 bunch of broccoli
• 1 head of cauliflower
  
• 2 cups olive oil
• 2 tablespoons minced garlic
• 1 teaspoon crushed dry red pepper flakes
• 3/4 pound sliced mushrooms, fresh or frozen
• 1 tablespoon black pepper
• 2 tablespoons salt
• 4 tablespoons Parmesan Cheese
• 4 tablespoons butter or margarine
  
• 1 pound of spaghetti or linguine
  

Cut broccoli and cauliflower in bite size pieces. (Now that it's just Rich and me for most meals I've cut all the ingredients in half and purchase12 oz bag of "all ready cut" broccoli and cauliflower.) Cook broccoli and cauliflower in boiling water until soft. Remove veggies from water and set aside reserving 3 cups of the water from boiling the veggies.
Cook the pasta per instructions on box. For water to boil my pasta, I like to add water to the remaining water from the veggies. I think it adds flavor.
In the meantime, in a wok or large pan heat oil, add garlic and red pepper flakes, saute for 2 minutes. Add mushrooms and saute 2 more minutes. Remove from heat add veggies, salt, pepper, and reserved 3 cups of water. Once the pasta is cooked, drain and place in your serving bowl with veggies mixture, butter and Parmesan cheese. Toss and serve hot with Parmesan cheese on the side.