1 (12 oz.) pkg. linguini
2 c. broccoli flowerets
2 c. carrots, sliced
1 c. creamed cottage cheese
1/4 c. dairy sour cream
1/2 c. grated Parmesan cheese
1 med. onion, chopped (1/2 cup)
1 garlic clove, minced
1 (4.5 oz.) jar Green Giant 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 the Parmesan cheese, (reserve remaining cheese for topping); set aside.

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 vegetable mixture 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 remaining Parmesan cheese. 10 (1 cup) servings.