Colorful Vegetable Stroganoff
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
9 (1 cup) 340 130 14g 510mg 39g 15g 55mg


INGREDIENTS:
12 oz. uncooked linguine 2 cups fresh broccoli florets 2 cups sliced carrots
1 cup cottage cheese 3/4 cup sour cream 1/2 cup grated Parmesan cheese
3 tablespoons margarine or butter 1 medium onion, chopped (1/2 cup) 1 garlic clove, minced
1 (4.5oz) jar sliced mushrooms, drained 2 tablespoons all purpose flour 1/2 teaspoon salt
1/4 teaspoon pepper 2 cups milk 1/3 cup sliced ripe olives



1 Cook linguine to desired doneness as directed on package, adding broccoli and carrots during last 5 minutes of cooking time.
2 Meanwhile, in small bowl, combine cottage cheese, sour cream and 1/4 cup of the Parmesan cheese; mix well. Set aside.
3 Melt margarine in 3-quart saucepan. Add onion, garlic and mushrooms; cook over medium heat for 2 to 3 minutes or until onion is tender. Stir in flour, salt and pepper; cook until mixture is smooth and bubbly. Gradually add milk; cook until mixture is thickened and bubbly, stirring constantly.
4 Stir about 1 cup hot sauce into cottage cheese mixture; stir cottage cheese mixture into sauce. Cook until thoroughly heated; do not boil.
5 Drain linguine and vegetables. Return to saucepan; stir in olives. Pour cottage cheese mixture over linguine and vegetables; toss to mix. Place on serving platter; sprinkle with remaining 1/4 cup Parmesan cheese.

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