Pasta Parmesan with Roasted Spring Vegetables

I created this recipe myself and thought it was rather delicious (if I do say so myself).

2 zucchini
2 small broccoli crown bunches
1 lb. green beans, ends trimmed
12 oz mushrooms
(cut all veggies above to bite size pieces)
2 Tab. olive oil
salt
pepper

Toss these together in a bowl and spread on a large baking sheet.  Bake at 400* until veggies are crisp/tender.

6 oz. uncooked pasta

Cook according to package directions.  Drain.

3 Tab. butter
1 Tab. olive oil
1/2 c. onion, chopped
3 cloves garlic, minced
1 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. cream
1/2 c. shredded parmesan

In separate pot, heat butter and oil over medium heat.  Add onion and garlic.  Cook until onion is tender.  Stir in thyme, salt and pepper.  Add cream and bring just to boil.  Reduce heat and simmer 2-3 minutes until slightly thickened.  Stir in cheese until melted.

Mix cooked pasta with sauce.  Serve lots of roasted vegetables over a small bed of pasta.