Colorful Vegetable Stroganoff
Source: Pillsbury. Complete Cookbook
Servings: 8

12 ounces uncooked linguine
2 cups fresh broccoli florets
2 cups sliced carrots
1/3 cup sliced ripe olives
1 cup cottage cheese
3/4 cup sour cream
1/2 cup grated Parmesan cheese
3 tablespoons butter or margarine
1 medium onion -- chopped
1 clove garlic -- minced
1 (4.5-ounce) jar sliced mushrooms -- drained
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups milk

Cook linguine to desired doneness as directed on package, adding broccoli and carrots during last 5 minutes of cooking time. Drain; return to saucepan. Stir in olives.

Meanwhile, in small bowl, combine cottage cheese, sour cream, and 1/4 cup of the Parmesan cheese; mix well. Set aside.

Melt butter in 3-quart saucepan. Add onion, garlic, and mushrooms; cook over medium heat 2 to 3 minutes or until onion is tender. Stir in flour, salt, and pepper; cook until mixture is smooth and bubbly.

Gradually add milk; cook until mixture is thickened and bubbly, stirring constantly.

Stir about 1 cup hot sauce into cottage cheese mixture; stir cottage cheese mixture into sauce. Cook until thoroughly heated. Do not boil.

Pour cottage cheese mixture over linguine and vegetables; toss to mix. Place on serving platter; sprinkle with remaining 1/4 cup Parmesan cheese.