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Preheat oven to 450F.
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Stir the Italian Seasoning into the olive oil.
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Toss eggplant, bell peppers, onion, zucchini, squash and mushrooms with the olive oil.
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Arrange vegetables in a single layer on a large baking sheet. Salt and Pepper to taste.
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Roast vegetables for 30 minutes.
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Meanwhile cook pasta as directed. Drain and add it to a large mixing bowl.
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Immediately add baby spinach and toss together until spinach wilts.
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Add roasted veggies and tomatoes and toss together until evenly mixed.
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Serve and garnish with shredded Parmesan cheese and red pepper flakes.