Roasted Vegetable Primavera

Roasted Vegetable Primavera
2 yellow squash, cut lengthwise into long sticks
2 zucchini, cut lengthwise into long sticks
2 carrots, peeled and cut diagonally into chips
1 sweet onion, quartered and separated
1 red bell pepper, seeded and cut lengthwise into quarters
3 tablespoons reduced-calorie Italian dressing
8 ounces uncooked penne pasta
2 tablespoons all-purpose flour
1 can (12 ounces) evaporated milk
2 ounces (about 1/4 cup) Neufchatel light cream cheese
1/4 cup shredded mozzarella cheese
2 tablespoons shredded or grated fresh Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
Combine squash, zucchini, carrots, onion and bell pepper in a large bowl. Toss with Italian dressing.
Pour vegetables into a foil-lined baking pan and roast in the oven over medium-high heat, 350 to 400 degrees, 5-7 minutes or until tender, turning occasionally. Cool vegetables slightly and coarsely chop; set aside.
Cook pasta according to package directions, omitting salt and oil; drain.
Place flour in a cast-iron skillet; gradually add evaporated milk, stirring until well blended. Cook over medium heat until slightly thick, stirring constantly. Add cheeses, salt and pepper, stirring with a wire whisk until cheeses melt. Add chopped vegetables to the skillet of cheese sauce and stir to heat the vegetables through.
Pour the vegetables and cheese sauce over the pasta in a bowl; toss gently to coat. Serve immediately.
Serves four.
Nutrition values per serving: 430 calories, 8 g fat, 23 mg cholesterol, 607 mg sodium.
Adapted from "Discover Dinnertime" by Susan Dosier and Julia Dowling Rutland
(1998 Tradery House, $15.95)