elaine wrote:
> "jmcquown" > wrote in message
> . ..
>> I've made this twice now. Each time equally delicious; each time
>> with a different type of cheese. The first time I grated Romano
>> because I didn't have Parm and it was the closest thing on hand.
>> This time I used grated white cheddar. Totally different cheeses,
>> equally great taste.
>>
>
> This is great! I have some leftover uncooked linguine (will that
> do?),

Sure, as long as it holds the "sauce" which isn't really a sauce at all. I
added a splash of white wine the first time I made it before adding the
butter - no harm there, either.

fresh broccoli and a zucchini in the fridge - shredded romano
> and parmesan in the freezer and fresh pecorino in the fridge.
>
> Now I love garlic, but I wonder - would it change the taste too much
> if I were to roast the garlic and then add?

> Thanks a bunch - you've solved my supper problem. It's snowing here
> and I really didn't want to have to go out!
>
> Elaine

Probably would only enhance the taste. Roasted garlic is absolutely yummy!

Jill