Ingredients

The following ingredients have 8 Servings
  • 1 small butternut squash, peeled and cut into 1-inch pieces
  • 2 cups water
  • 1 medium eggplant, cut into 1-inch pieces
  • 1 large zucchini, cut into 1-inch pieces
  • 1 medium sweet red pepper, cut into 1-inch pieces
  • 1 medium red onion, cut into 1-inch pieces
  • 1/2 cup olive oil
  • 1 teaspoon dried marjoram
  • 1 package (16 ounces) tricolor spiral pasta
  • 1/2 cup Italian salad dressing
  • 1/4 cup minced fresh basil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Instruction

  • Place the squash and water in a microwave-safe bowl. Cover and cook for 10 minutes or until tender; drain. , Arrange the squash, eggplant, zucchini, red pepper and onion in a greased 15x10x1-in. baking pan. In a small bowl, whisk oil and marjoram until combined. Drizzle over vegetables. , Bake, uncovered, at 450° for 30 minutes or until tender. Meanwhile, cook pasta according to package directions; drain. , In a large bowl, combine the pasta and roasted vegetables. Stir in the salad dressing, basil, salt and pepper. Serve warm or at room temperature.