Vegetable Stroganoff

There's no meat in this, but it's so hearty you won't miss it! I have substituted low fat ricotta, sour cream, and milk to lower the calories before, and it still turned out good.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 1 1⁄2 cups broccoli, flowerets
• 1 1⁄2 cups cauliflower, flowerets
• 1 1⁄2 cups carrots, scraped and thinly sliced
• 3  cups mushrooms, sliced fresh
• 1  small onion, chopped
• 1  garlic clove, minced
• 3  tablespoons butter, melted
• 2  tablespoons all-purpose flour
• 2  cups milk
• 1⁄2 teaspoon chicken bouillon granule
• 1 (2 1/2ounce) can sliced ripe olives, drained (optional)
• 1  cup ricotta cheese
• 3⁄4 cup sour cream
• 1⁄2 cup parmesan cheese, grated
• 1 (16 ounce) package linguine

Directions

1. Cook the broccoli, cauliflower, and carrot in a small amount of boiling water for 5 minutes or until the vegetables are crisp-tender; drain well and set aside.
2. Start the water for your linguine, and cook the linguine to the package directions.
3. While the linguine is cooking, saute the mushrooms, onion, and garlic in melted butter in a large Dutch oven over medium heat until the vegetables are tender. Add the flour, stirring well. Cook for 1 minute, stirring constantly. Gradually add the milk and bouillon granules; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Add the reserved vegetables and olives; stir well, and set aside.
4. Combine the ricotta cheese, sour cream, and 1/4 cup Parmesan cheese; stir well. Add the ricotta cheese mixture to the reserved vegetable mixture; stir well. Cook over medium heat until thoroughly heated.
5. Drain the linguine well. Combine the linguine and vegetable mixture in a large serving bowl, tossing gently. Sprinkle with the remaining 1/4 cup Parmesan cheese.