Roasted Vegetables Primavera

• 3/4 cup cherry tomatoes halved
• 1 zucchini medium, halved lengthwise, then sliced
• 2 orange bell pepper small, and/or yellow bell peppers, thinly sliced
• 1 red onion small, thinly sliced
• 1 cup cremini mushrooms sliced, or white mushrooms
• 2 teaspoons kosher salt divided
• 2 Tbsp. Bertolli(R) ClassicoTM Olive Oil
• 2 cloves garlic finely chopped
• 1/2 teaspoon ground black pepper
• 1 jar Bertolli(R) Mushroom Alfredo with Portobello Mushrooms Sauce
• 1/2 cup dry white wine or chicken broth
• 2 grated lemon peel
• 2 tablespoons fresh thyme leaves chopped
• 8 ounces cavatappi noodles, cooked and drained
• 1/2 cup pinenuts toasted and coarsely chopped
• 1/2 cup asiago grated, about 2 oz
• 1/4 cup finely chopped fresh parsley

1. Preheat oven to 400u0b0.
2. Combine orange peppers, zucchini, mushrooms, onion, tomatoes, Olive Oil, garlic, 1 teaspoon salt and black pepper in large bowl. Turn onto baking sheet in single layer. Roast 15 minutes or until vegetables are tender; set aside.
3. Bring Sauce, wine, lemon peel and thyme to a boil in 12-inch nonstick skillet over medium-high heat. Stir in vegetables and cavatappi; heat through.
4. Toss vegetable mixture with remaining ingredients in large serving bowl.

cherry tomatoes, zucchini, orange bell pepper, red onion, cremini mushrooms, kosher salt, garlic, ground black pepper, mushroom, white wine, lemon peel, thyme, cavatappi noodles, pinenuts, fresh parsley

Taken from www.yummly.com/recipe/Roasted-vegetables-primavera-298259 (may not work)