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.
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INGREDIENTS
Nutrition- 1 1⁄2
- 1 1⁄2
- 1 1⁄2
- 3
- 1
- 1
- 3
- 2tablespoons all-purpose flour
- 2cups milk
- 1⁄2teaspoon chicken bouillon granule
- 1
- 1cup ricotta cheese
- 3⁄4cup sour cream
- 1⁄2
- 1(16 ounce) package linguine
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DIRECTIONS
- 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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