Linguine With Roasted Summer Vegetables

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Details

12 Ingredients

• 2 small zucchini, (8 ozs total), quartered lengthwise and cut into 2-inch pieces
• 1 lb linguine
• 1 lb cherry tomatoes, cut in half
• 1 small summer squash, (8 ozs), 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 Tbsps balsamic vinegar
• 1 lb asparagus, trimmed and cut into 2-inch lengths
• 1 cup reduced-sodium chicken broth
• 10 large cloves garlic, peeled and cut in half
• 1 Tbsp extra-virgin olive oil
• salt & freshly ground pepper, to taste