1. Preheat oven to 500°.
2. Combine carrot, squash, and garlic on a jelly-roll pan coated with cooking spray; coat vegetables generously with cooking spray. Roast vegetables at 500° for 20 minutes or until tender and browned, stirring after 15 minutes.
3. While vegetables roast, cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/4 cup pasta water.
4. Place pasta in a large bowl. Stir in roasted vegetables, reserved pasta water, tomatoes, and remaining ingredients. Serve immediately.