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

Cook cauliflower, broccoli, and carrots covered in boiling water for 5 minutes; drain. Cut up large cauliflower pieces. Set vegetables aside. Saute mushrooms, onion, 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. Add vegetables and olives. Mix the ricotta, sour cream and half the Parmesan cheese together. Gradually stir 1 cup of vegetable mixture into the cheese mixture and then pour the vegetable cheese mixture into the pan with the remaining vegetables mixture. Heat thoroughly but do not boil. Toss hot pasta with sauce. Sprinkle with rest of Parmesan cheese.