|Cauliflower flowerets/1 package, 10 ounce frozen cauliflower||2 Cup (32 tbs)|
|Fresh broccoli/1 package, 10 ounce frozen cut broccoli||1 1⁄2 Cup (24 tbs), cut into bite size pieces|
|Thinly bias sliced carrots||1 1⁄2 Cup (24 tbs)|
|Sliced fresh mushrooms||3 Cup (48 tbs)|
|Small onion||1 , sliced|
|Garlic||1 Clove (5 gm), minced|
|All purpose flour||2 Tablespoon|
|Light cream/Milk||2 Cup (32 tbs)|
|Instant chicken bouillon granules||1⁄2 Teaspoon|
|Sliced pitted ripe olives||1⁄3 Cup (5.33 tbs)|
|Ricotta cheese||1 Cup (16 tbs)|
|Dairy sour cream||3⁄4 Cup (12 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Linguine/Other pasta||12 Ounce, cooked (6 Cups)|
In a large saucepan cook cauliflower, broccoli, and carrots, covered, in boiling salted water about 5 minutes or till crisp-tender; drain.
Cut up any large pieces of cauliflower.
Set vegetables aside.
Meanwhile, prepare sauce.
In a Dutch oven or saucepan melt the 3 tablespoons butter or margarine; add the sliced mush-rooms, sliced onion, and minced garlic.
Cook over medium-high heat for 5 to 7 minutes or till onions are tender but not brown, stirring occasionally.
Stir flour into mushroom mixture.
Add cream or milk and chicken bouillon granules all at once; cook and stir till thickened and bubbly.
Cook and stir 1 to 2 minutes more.
Stir in the drained broccoli mixture and olives.
Heat through In a small bowl combine the ricotta cheese, sour cream, and half of the Parmesan cheese.
Gradually stir about 1 cup of the hot vegetable mixture into the sour cream mixture; return all of the sour cream mixture to the saucepan.
Cook over medium heat for 3 to 4 minutes or till heated through; do not boil.
Toss hot pasta with the 2 tablespoons butter and the vegetable sauce.
Sprinkle with the remaining Parmesan cheese.