Linguine with Roasted Vegetables Recipe

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. Meanwhile, 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. Meanwhile, 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.

538 calories per serving, 21 g pro, 6 g fat, 103 g carbo, 173 mg sodium, 1 mg chol.