Ingredients
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1 1/2 cups broccoli, flowerets
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1 1/2 cups cauliflower, flowerets
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1 1/2 cups carrots, scraped and thinly sliced
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3 cups mushrooms, sliced fresh
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1 small onion, chopped
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3 tablespoons butter, melted
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2 tablespoons all-purpose flour
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2 cups milk
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1/2 teaspoon chicken bouillon granule
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1 (2 1/2 ounce) can sliced ripe olives, drained
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1 cup ricotta cheese
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3/4 cup sour cream
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1/2 cup parmesan cheese, grated
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1 (16 ounce) package linguine
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1 garlic clove, minced
Instructions
- 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.