Serves: 9
Total Calories: 279

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

Nutritional Facts:

Serves: 9
Total Calories: 279
Calories from Fat: 86

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