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.
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.