12 oz. pkg. linguini
2 c. broccoli florets
2 c. sliced carrots
1 c. creamed cottage cheese
3/4 c. dairy sour cream
1/2 c. grated Parmesan cheese
1 med. onion, chopped (1/2 c.)
1 garlic clove, minced
4.5 oz. sliced mushrooms, drained
3 tbsp. butter
2 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
2 c. milk
1/3 c. sliced olives

Cook linguini to desired doneness as directed on package. Drain; rinse with hot water. In large saucepan, cook broccoli and carrots, covered in boiling salted water until crisp tender, about 5 minutes; drain. In small bowl, combine cottage cheese, sour cream and 1/4 cup of Parmesan cheese (reserve remaining cheese for topping).

In 4 quart saucepan or Dutch oven, saute onion, garlic and mushrooms in butter until onion is tender. Stir in flour, salt and pepper, cook until mixture is smooth and bubbly. Gradually add milk. Cook until mixture is smooth and thickened, stirring constantly. Stir in olives and vegetables. Stir about 1 cup hot mixture (veggies) into sour cream mixture; stir into vegetable mixture. Heat thoroughly; do not boil. Add hot linguini; toss to mix. Place on serving platter; sprinkle with Parmesan cheese.

Yield: 10 (1 cup) servings. You can add cubed, cooked chicken or ham for a heartier dish.