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)
Description
Meaty Roma Tomatoes Are Best For Roasting With Broccoli And Shallots. For The Most Colorful Dish, Toss The Roasted Vegetables With The Hot Pasta And Serve Immediately.
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