Linguine With Roasted Vegetables

• 1 c. chicken stock
• 1 large garlic clove, sliced
• 2 Tbsp. balsamic vinegar
• 1 lb. cherry tomatoes, cut in half
• 1 lb. asparagus, cut in 2-inch lengths
• 2 zucchini, quartered and cut into 2-inch pieces
• 1 summer squash, quartered and cut into 2-inch pieces
• 1 large red bell pepper, chopped
• 8 scallions, cut into 2-inch lengths
• 1 Tbsp. olive oil
• salt and pepper to taste
• 1 lb. linguine

1. Preheat oven to 450u0b0.
2. In a small saucepan, combine stock and garlic.
3. Bring to a boil.
4. Reduce heat and simmer, covered, for 15 to 20 minutes or until tender.
5. Place in blender or food processor, along with vinegar, and puree until smooth.
6. Return to saucepan and keep warm.

chicken stock, garlic, balsamic vinegar, cherry tomatoes, lengths, zucchini, summer, red bell pepper, scallions, olive oil, salt, linguine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1039589 (may not work)