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Linguine with Roasted Summer Vegetables
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35 m
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35 m
Ingredients
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- 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
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- 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
- 1 tablespoon extra-virgin olive oil
- Salt & freshly ground pepper, to taste
- 1 pound linguine
Directions
- 1 Preheat oven to 450°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.
- 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.
- 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.
- 4 Meanwhile, cook linguine in a large pot of boiling salted water for 6 to 8 minutes, or until tender but firm. Drain and place in a large serving bowl. Toss with the roasted vegetables and garlic puree. Season with salt and pepper and serve immediately.