Directions

1. Preheat oven to 400°.
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.