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Colorful Vegetable Stroganoff

Source of Recipe


Internet






List of Ingredients



• 12 ounce package linguine
  
• 2 cups broccoli florets
  
• 1 cup carrots, diced
  
• 1 cup cottage cheese
  
• 3/4 cup sour cream
  
• 1/2 cup parmesan cheese, grated
  
• 1 medium onion, chopped
  
• 1 clove garlic, minced
  
• 1 (4 1/2 ounce) jar sliced mushrooms
  
• 3 tablespoons margarine
  
• 2 tablespoons all-purpose flour
  
• 1/4 teaspoon pepper
  
• 1 teaspoon pepper
  
• 2 cups milk
  
• 1/3 cup sliced olives
  






Instructions



1. Cook linguine according to package directions. Drain. Rinse with hot water. In large saucepan, cook broccoli, and carrots, covered in boiling water, until crisp tender (about 5 minutes); drain.
   
   
2. In a small bowl, combine cottage cheese, sour cream and 1/4 cup Parmesan cheese (reserve the remaining Parmesan cheese for topping). Set aside. In 4 quart saucepan, sauté onion, garlic and mushrooms in butter until onion is tender. Stir in flour, salt, and pepper; cook until mixture is smooth and bubbly. Gradually add in the milk. Cook until mixture is smooth and thickened, stirring constantly. Stir in olives and vegetables. Stir about 1 cup hot vegetable mixture into sour cream mixture; stir into vegetable mixture. Heat thoroughly. Do not boil. Add hot linguini; toss to mix. Place on serving platter; sprinkle with remaining Parmesan cheese. Servings: 10 (1 cup) servings. About 300 calories per serving.