1 (16 oz.) pkg. Birds Eye broccoli, cauliflower, and carrots
8 oz. 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

Cook vegetables as directed, using salted water. Cook linguine as directed on package. Meanwhile, combine remaining ingredients and heat thoroughly, but do not boil. Toss drained vegetables with drained linguine. Add cheese mixture and toss lightly. Serve at once. Makes 5 servings.