Linguine With Roasted Summer Vegetables

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 small zucchini, (8 ounces total), quartered lengthwise and cut into 2-inch pieces

1 pound linguine

1 pound cherry tomatoes, cut in half

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 tablespoons balsamic vinegar

1 pound asparagus, trimmed and cut into 2-inch lengths

1 cup reduced-sodium chicken broth

10 large cloves garlic, peeled and cut in half

1 tablespoon extra-virgin olive oil

Salt & freshly ground pepper, to taste

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