Roasted Vegetable Pasta

Total Time:
48 min
20 min
28 min

4 servings

  • 1 medium zucchini, diced
  • 1 medium yellow squash, diced
  • 12 ounces frozen artichoke hearts, thawed and halved
  • 4 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, chopped
  • 1 small stalk celery, diced
  • 1/2 small onion, diced
  • 1 small carrot, diced
  • 8 ripe Roma tomatoes, quartered
  • 1/4 cup chopped fresh basil, plus more for garnish
  • 2 ounces vodka
  • 1/2 cup heavy cream
  • 1 pound fusilli
  • Grated parmesan cheese, for garnish
  • 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

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