Roasted Tomato and Broccoli Rotini

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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  • Makes: 4 servings
  • Start to Finish: 40 mins

Roasted Tomato and Broccoli Rotini

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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.
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Nutrition Facts (Roasted Tomato and Broccoli Rotini)

  • Per serving:
  • 294 kcal ,
  • 4 g fat
  • (1 g sat. fat ,
  • 114 mg sodium ,
  • 55 g carb. ,
  • 4 g fiber ,
  • 11 g pro.
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