Pasta & Roasted Vegetables
(serves 4)

Ingredients
1 lb linguine
1 cup chicken stock
10 lg cloves garlic, cut in half
2 tbsp balsamic vinegar
1 lb cherry tomatoes, cut in half
1 lb asparagus, cut into 2" lengths
1/2 lb zucchini cut into 2" pieces
1/2 lb summer squash cut into 2" pieces
1 large red bell pepper, cut into chunks
8 med scallions, white parts only, cut into 2" lengths
1 tbsp olive oil
salt and ground black pepper to taste

Directions
Preheat oven to 450 degrees.

In a small saucepan, combine garlic and stock. Bring to a boil; reduce heat to low and simmer, covered, for 15 to 20 minutes or until tender. Place in a blender or food processor along with vinegar, and puree until smooth. Return to the saucepan and keep warm over low heat. In a large bowl, combine tomatoes, asparagus, zucchini, summer squash, bell peppers, and scallions. 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. In a large pot of boiling salted water, cook linguine 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.