Roasted Vegetables with Fettuccine

I love this recipe!

• 2 lbs assorted fresh vegetables (green, red, yellow peppers, onion, zucchini, squash, mushrooms, etc.) cut into cubes
• 1 envelope powered soup mix ( herb, garlic, I use onion mushroom)
• 3 TB olive oil
• 1/4 C cream (I use whatever milk I have in the fridge)
• 1/4 C grated fresh Parmesan cheese
• 8 oz cooked fettuccine

Combine vegetables, oil and soup mix in a bowl and mix thoroughly. Pour into a greased 9x13 pan lined with foil. Bake at 450* for 20 minutes, stirring one time. Stir in cream and cheese until evenly coated. Toss with fettuccine.