Pasta with Roasted Summer Vegetables

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MAIN COURSE Vegetarian

20 min.

20 min.

1 cup reduced-sodium chicken broth
10 large cloves garlic, peeled and cut in half
2 tablespoons balsamic vinegar
1 pound cherry tomatoes, cut in half
1 pound asparagus, trimmed and cut into 2-inch lengths
2 small zucchini, (8 ounces total), quartered lengthwise and cut into 2-inch pieces
1 small summer squash, (8 ounces), quartered lengthwise and cut into 2-inch pieces
1 large red bell pepper, cored, seeded and cut into chunks
8 scallions, white and tender green parts only, cut into 2-inch lengths
2 tablespoon extra-virgin olive oil
Salt & freshly ground pepper, to taste
1 pound gluten free pasta
shredded parmesan cheese for serving

Step 1
Preheat oven to 450 degrees F. Combine stock and garlic in a small saucepan. Bring to a boil, reduce heat to low and simmer, covered, for 15 to 20 minutes, or until garlic is tender.
Step 2
Place broth, garlic and vinegar in a blender or food processor and puree until smooth. Return to the saucepan and keep warm over low heat.
Step 3
Meanwhile, combine tomatoes, asparagus, zucchini, summer squash, bell pepper and scallions in a large bowl. Drizzle oil over the top, season with salt and pepper and toss to coat well. Place on a baking sheet and roast, stirring occasionally, for 15 minutes, or until tender.
Step 4
Meanwhile, cook pasta in a large pot of boiling salted water according to package directions. Drain and place in a large serving bowl. Toss with the roasted vegetables and garlic puree. Season with salt and pepper and serve immediately. Top with parmesan cheese.

bon appetit

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