Vegetable Stroganoff

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.