Linguini with Roasted Vegetables

• 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
• 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

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.