Creamy Pasta And Vegetables

• 1 (16 oz.) pkg. Birds Eye Farm Fresh broccoli, cauliflower and carrots
• 1/2 pkg. (8 oz.) Ronzoni linguine
• 1 (15 oz.) container Ricotta cheese
• 1/2 c. sour cream
• 3/4 c. milk
• 1/2 c. grated Parmesan cheese
• 1/4 tsp. basil
• 1/2 tsp. oregano
• 1/4 tsp. garlic salt

1. Cut unpeeled acorn squash in rings, peeled or scrubbed parsnips and carrots in quarters or lengthwise, scrubbed red-skinned or sweet potatoes in 1 1/2 to 2-inch chunks, and peeled onions in wedges.
2. Spread vegetables in single layer in 1 or 2 baking pans or baking sheets with sides.
3. Drizzle with vegetable oil, then sprinkle with salt, pepper and dried thyme to taste.
4. Bake in a 450u0b0 oven, turning every 10 minutes or so, for 30 minutes or until lightly browned and tender.

birds, ronzoni linguine, ricotta cheese, sour cream, milk, parmesan cheese, basil, oregano, garlic salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=433656 (may not work)