Colorful Vegetable Stroganoff

This is a super light dish.  I served it as main course, but you can serve it as a side with a steak or grilled fish/chicken/pork or something else.  Again, it's a super easy dish, very yummy and very nutritious too.  I love how loaded it is with vegetables.  Yum!  Enjoy!
-1 lb uncooked linguine
-2 cups broccoli florets (fresh or frozen)
-1 (2.25 oz) can sliced olives, drained
-1 cup cottage cheese
-3/4 cup sour cream
-1/2 cup grated Parmesan cheese
-3 Tbs margarine
-1 medium onion, chopped
-1 garlic clove, minced
-8 oz fresh sliced mushrooms
-2 Tbs flour
-salt and pepper, to taste
-2 cups milk
-1 large tomato, finely diced
Cook linguine as directed on the package, adding the broccoli during the last 5 minutes.  Drain, return to saucepan, and stir in olives.
Meanwhile, in a small bowl, combine, cottage cheese, sour cream and Parmesan cheese.  Stir well and set aside.
Melt the margarine in large saute pan.  Add onion, garlic and mushrooms.  Cook until veggies are tender.  Stir in flour, salt and pepper.  Gradually add milk and cook until mixture is thickened and bubbly, stirring constantly.
Stir about 1 cup hot sauce into cottage cheese mixture. Add this last mixture into the mushroom sauce.  Cook until thoroughly heated, but make sure you don't boil it.  Pour all that over linguine and broccoli.  Toss to mix.  Stir in diced tomatoes.  Serve hot.  Enjoy!
Recipe adapted from the Pillsbury Cookbook.