Creamy Roasted Vegetables and Penne

• 1 each zucchini and yellow squash, cut into 1-inch chunks
• 2 cloves garlic, minced
• 1/4 tsp. crushed red pepper
• 1 Tbsp. olive oil
• 1 cup penne pasta, uncooked
• 1/2 cup KRAFT Shredded Parmesan Cheese
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/4 cup chopped fresh basil
• 2 Tbsp. milk

1. Heat oven to 400F.
2. Combine vegetables, garlic, crushed pepper and oil; spread onto rimmed baking sheet.
3. Bake 25 min.
4. Meanwhile, cook pasta as directed on package, omitting salt.
5. Drain pasta.
6. Combine remaining ingredients in large bowl.
7. Add pasta and vegetables; toss to evenly coat.

zucchini, garlic, red pepper, olive oil, penne pasta, parmesan cheese, s, fresh basil, milk

Taken from www.kraftrecipes.com/recipes/creamy-roasted-vegetables-penne-166351.aspx (may not work)