Mediterranean Stroganoff

By JJCR

Ingredients

• 1 10 oz. pkg. frozen cauliflower
• 1 10 oz. pkg frozen cut broccoli
• 1 1/2 cups thinly sliced carrots
• 3 cups sliced fresh mushrooms
• 1 small onion, chopped
• 1 clove garlic, minced
• 3 tbsp. butter
• 2 tbsp. flour
• 2 cups milk
• 1/2 tsp. instant chicken bouillon granules
• 1/3 cup sliced pitted ripe olives
• 1 cup ricotta cheese
• 3/4 cup sour cream
• 1/2 cup grated parmesan cheese
• 12 oz. linguine, cooked

Preparation

Step 1

Cook cauliflower, broccoli, and carrots, covered, in boiling salted water 5 min.; drain. Cut up large pieces of cauliflower. Set vegetables aside. Cook mushrooms, onion and garlic in butter for 5 min. Stir in flour. Add milk and bouillon granules. Cook and stir till bubbly; cook and stir 1 min. more. Stir in vegetables and olives. Combine ricotta, sour cream, and half of the parmesan. Gradually stir 1 cup of the vegetable mixture into sour cream; return all to pan. Heat through; do not boil. Toss hot pasta with the vegetable sauce. Sprinkle with remaining parmesan.