Roasted Tomato and Broccoli Rotini

Ingredients
  • 8 Roma tomatoes, halved lengthwise and then crosswise
  • 2 cups broccoli flowerets
  • 2 shallots, finely chopped
  • 4 cloves garlic, minced
  • 1/4 cup chicken broth
  • 2 tablespoons snipped fresh basil
  • Salt
  • Freshly ground black pepper
  • 1 tablespoon white wine vinegar
  • 2 teaspoons olive oil
  • 8 ounces rotini or penne pasta
  • Grated Parmesan cheese (optional)
Directions

1. Place tomatoes, broccoli, shallots, and garlic in a 2-quart rectangular baking dish. Pour chicken broth evenly over the vegetables. Roast, uncovered, in a 425 degree F oven about 30 minutes or until broccoli is tender and tomatoes are soft; stir once. Remove from oven. Sprinkle with basil; sprinkle with salt and pepper to taste. Whisk together wine vinegar and oil; drizzle over roasted vegetables.

2. Meanwhile, cook pasta according to package directions; drain. Toss with roasted vegetable mixture. Garnish with Parmesan cheese, if desired. Serve immediately. Makes 4 side-dish servings