Make shells and set aside

In a small saucepan, combine the garlic and chicken broth

Bring to a boil, reduce the heat to low, cover and cook until the garlic is very soft, about 20 minutes

Remove from the heat, uncover and let cool slightly

Transfer the garlic and broth to a food processor and puree until smooth

Add the olive oil and puree until blended

Boil the shells for 3 minutes, but do not drain

Add the carrots, sweet potato and red potatoes to the pasta and boil 5 minutes

Add the broccoli florets and cauliflower florets and boil 3 to 5 minutes longer, or until the pasta is al dente and the vegetables are tender

Ladle 1/2 cup of the pasta cooking liquid into a large serving bowl

Drain the pasta and vegetables

Add the pasta and vegetables to the serving bowl

Scrape the garlic puree over the pasta and toss to mix

Serve at once.