1 (10 oz.) pkg. frozen cauliflower
1 (10 oz.) pkg. frozen cut broccoli
1 1/2 c. thinly sliced carrots
3 c. sliced fresh mushrooms
1 sm. onion, chopped
1 clove garlic, minced
3 tbsp. butter
2 tbsp. flour
2 c. milk
1/2 tsp. chicken bouillon granules
1/3 c. sliced ripe olives
1 c. ricotta cheese
3/4 c. dairy sour cream
1/2 c. grated Parmesan cheese
12 oz. linguine, cooked

Cook cauliflower, broccoli and carrots, covered in boiling salted water 5 minutes; drain. Cut up large pieces cauliflower. Set veggies aside. Cook mushrooms, onions and garlic in butter for 5 minutes. Stir in flour; add milk and bouillon granules. Cook and stir until bubbly; cook and stir 1 minute more. Stir in veggies and olives.

Combine ricotta, sour cream and 1/2 of the Parmesan. Gradually stir 1 cup veggie mixture into sour cream; return to pan. Heat through, do not boil. Toss hot pasta with the vegetable sauce. Sprinkle with remaining Parmesan. Serves 6.