Vegetable Stroganoff

Name: Vegetable Stroganoff
Ingredients: 1 cup sliced carrot; 1 cup broccoli flowerets; 1 cup cauliflower flowerets; Vegetable cooking spray; 1 teaspoon olive oil; 1 (8-ounce) package presliced fresh mushrooms; 3 cloves garlic, minced; 1/2 teaspoon dried tarragon; 1/4 teaspoon low-sodium Worcestershire sauce; 1 cup evaporated skimmed milk; 1 cup nonfat sour cream; 4 cups cooked fettuccine (cooked without salt or fat); 1/2 cup freshly grated Parmesan cheese; Freshly ground pepper; Fresh basil sprigs (optional)

15 ingredients

3 steps

Ingredients

1 cup sliced carrot
1 cup broccoli flowerets
1 cup cauliflower flowerets
Vegetable cooking spray
1 teaspoon olive oil
1 (8-ounce) package presliced fresh mushrooms
3 cloves garlic, minced
1/2 teaspoon dried tarragon
1/4 teaspoon low-sodium Worcestershire sauce
1 cup evaporated skimmed milk
1 cup nonfat sour cream
4 cups cooked fettuccine (cooked without salt or fat)
1/2 cup freshly grated Parmesan cheese
Freshly ground pepper
Fresh basil sprigs (optional)

Directions

1

Arrange carrot, broccoli, and cauliflower in a steamer basket over boiling water. Cover and steam 6 to 8 minutes or until vegetables are crisp-tender. Drain well.
2

Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add mushrooms and garlic; saute until tender. Add vegetables, tarragon, and Worcestershire sauce; stir well.
3

Combine milk and sour cream, stirring until smooth. Add to vegetable mixture, and cook until thoroughly heated. (Do not boil.) To serve, place 1 cup pasta on each serving plate; spoon 1 cup vegetable mixture over each serving. Sprinkle with Parmesan cheese and freshly ground pepper. Garnish with fresh basil sprigs, if desired.