2 tsp. olive oil
1 sm. onion, chopped
1/4 c. sliced, fresh basil or 1/2 tsp. dried basil
1 yellow squash, sliced and cut in half
1 zucchini, sliced and cut in half
2 cloves garlic, minced
8 oz. linguini
1 (16 oz.) bag frozen mixed vegetables
1/4 c. skim milk
2 tsp. chicken bouillon granules
1 c. part-skim Ricotta cheese

In a 10" nonstick skillet cook onion and basil in oil 5 minutes. Add squash, zucchini, bell pepper and garlic. Cook 5 minutes. If veggies stick, add 2 tablespoons water. Cook linguini according to package, adding frozen veggies last 3 minutes of cooking time. Drain.

Heat milk with bouillon. Stir in Ricotta, pasta and vegetables, heat through. Sprinkle with Parmesan.