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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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