Pesto Shrimp Pasta

9 ounces uncooked linguine
1 pound deveined peeled cooked medium shrimp
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 medium yellow summer squash, sliced
1 cup fresh baby carrots, halved lengthwise
1 tablespoon butter, melted
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1/2 cup prepared pesto
1/2 cup shredded Parmesan cheese
1/2 cup chopped walnuts, toasted, optional

Cook linguine according to package directions, adding shrimp during the last minute. Meanwhile, in a greased 15-in. x 10-in. x 1-in. baking pan, combine the asparagus, squash and carrots.

Drizzle with butter; sprinkle with lemon-pepper and salt. Bake, uncovered, at 450° for 15-20 minutes or until vegetables are tender, stirring once.

Drain linguine and shrimp; transfer to a serving bowl. Add the vegetable mixture and pesto; toss gently. Sprinkle with Parmesan cheese and walnuts if desired. Makes 6 servings.