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:
- 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 1/2 ounce) 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
- 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.
- Start the water for your linguine, and cook the linguine to the package directions.
- 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.
- 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.
- 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.
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