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Cook'n with Betty Crocker 
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Colorful Vegetable Stroganoff |
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Serves: 9 Print this RecipePrep Time: 40 minutes - Yield: 9 (1-cup) servings 12 ounces uncooked linquini noodles 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 margarine or butter 1 medium onion, chopped 1 garlic clove, minced 1 (4 1/2-ounce) jar sliced mushrooms, drained 2 tablespoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 2 cups milk 1. 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. 2. Meanwhile, in small bowl, combine cottage cheese, sour cream and 1/4 cup of the Parmesan cheese; mix well. Set aside. 3. Melt margarine 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. 4. 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. Nutrition Information Per Serving: Serving Size: 1 Cup * Calories: 340 * Calories from Fat: 130 * % Daily Value: Total Fat: 14 g 22% * Saturated Fat: 6 g 30% * Cholesterol: 55 mg 18% * Sodium: 520 mg 22% * Total Carbohydrate: 39 g 13% * Dietary Fiber: 3 g 12% * Sugars: 8 g * Protein: 15 g * Vitamin A: 170% * Vitamin C: 25% * Calcium: 20% * Iron: 15% * Dietary Exchanges: 2 1/2 Starch, 1 Lean Meat, 2 Fat or 2 1/2 Carbohydrate, 1 Lean Meat, 2 Fat This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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