Roasted vegetable pasta


2 lb leeks (with 4″ of green left on), quartered
1/4 cup olive oil
1/4 cup defatted chicken broth
2 tbsp fresh thyme leaves
1 tbsp coarse salt
coarsely ground pepper, to taste

6 ripe plum tomatoes (about 1 pound), quartered
2 yellow squash (about 1/2 pound), sliced in 1/4″-thick rounds
1/2 cup pitted black olives
1/3 cup chopped flat-leaf parsley
1 lb fettucine, cooked al dente

How to prepare

1. Preheat oven to 400

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