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Colorful Vegetable Stroganoff
12 ounce package linguine
2 cups broccoli flowerets
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
4.5 ounce jar mushrooms, sliced
3 tablespoons margarine
2 tablespoons all-purpose flour
1/4 teaspoon pepper
1 teaspoon pepper
2 cups milk
1/3 cup olives, sliced
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.
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, saut� 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 |
