Fettuccine with Roasted Vegetables

2 pounds assorted fresh vegetables*
1 envelope LIPTON® RECIPE SECRETS® Savory Herb with Garlic Soup Mix**
3 tablespoons BERTOLLI® Olive Oil
1/2 cup light cream, whipping or heavy cream or half-and-half
1/4 cup grated Parmesan cheese
8 ounces fettuccine or linguine, cooked and drained
*Use any combination of the following, cut into 1-inch chunks: zucchini; yellow squash; red, green or yellow bell peppers; carrots; celery; onion or mushrooms.
**Also terrific with LIPTON® RECIPE SECRETS® Golden Onion Soup Mix.

1. Preheat oven to 450°F. In 13×9-inch baking or roasting pan, combine vegetables, soup mix and oil until evenly coated.
2. Bake uncovered, stirring once, 20 minutes or until vegetables are tender. Stir in cream and cheese until evenly coated.
3. Toss with hot fettuccine. Serve, if desired, with additional grated Parmesan cheese and freshly ground black pepper.

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