Recipe courtesy of Food Network
Save Recipe Print
Roasted Vegetable Pasta
Total:
48 min
Prep:
20 min
Cook:
28 min
Yield:
4 servings
Level:
Easy
Total:
48 min
Prep:
20 min
Cook:
28 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 425. Toss the zucchini, squash and artichoke hearts with the olive oil on a baking sheet; season with salt and pepper. Roast until tender, about 15 minutes.

Meanwhile, heat the butter in a large deep skillet or Dutch oven over medium-high heat. Add

the garlic, celery, onion and carrot and cook until the vegetables are slightly tender, about 5 minutes. Add the tomatoes and basil, season with salt and pepper and cook until the vegetables are tender, about 8 minutes. Add the vodka and bring to a boil, then reduce to a simmer and cook until slightly thickened, about 1 minute. Puree the sauce with a blender, then add the heavy cream and bring to a boil, stirring occasionally. Season with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the fusilli and cook as the label directs. Drain and transfer to the skillet with the sauce. Add the roasted vegetables and toss. Garnish with more basil and parmesan.

Photograph by Kang Kima

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Roast Chicken with Potatoes and Vegetables

Recipe courtesy of Marc Murphy

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Roasted Winter Vegetables

Recipe courtesy of Ina Garten

Roast-Your-Own Honey-Roasted Turkey Breast and Vegetables

Recipe courtesy of Jeff Mauro

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Pork Pot Roast with Root Vegetables

Recipe courtesy of Nancy Fuller

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Sunday Rib Roast

Recipe courtesy of Ina Garten

Pasta Primavera

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword