1 (8 oz.) box linguine
2 tbsp. olive oil
2 c. broccoli flowerets
2 lg. carrots, peeled and cut into 1/2 inch thick slices
1 sm. red bell pepper, cut into strips
1/4 lb. green beans, sliced in half
1 sm. yellow squash, cut into chunks
1/4 lb. mushrooms, sliced
2 cloves garlic, minced
1/4 tsp. black pepper
1/2 c. fat-free ricotta cheese
3 tbsp. grated Parmesan cheese (reserve 1 tbsp. for topping)

Prepare linguine as package directs. Drain. Meanwhile, in large saucepan, heat oil, add broccoli, carrots, and red pepper, and cook about 3 minutes, stirring occasionally. Add green beans, squash, mushrooms, garlic, and black pepper. Cook 2 minutes longer, or until vegetables are crisp-tender.

In large bowl, toss vegetables with linguine and remaining ingredients until well mixed. Serve with crusty French bread and top with additional Parmesan cheese.