Recipe courtesy of Food Network
From:
Food Network Magazine
Roasted Vegetable Pasta
Getting reviews...
- Level: Easy
- Total: 48 min
- Prep: 20 min
- Cook: 28 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 855
- Total Fat
- 32 g
- Saturated Fat
- 13 g
- Carbohydrates
- 116 g
- Dietary Fiber
- 13 g
- Sugar
- 10 g
- Protein
- 22 g
- Cholesterol
- 49 mg
- Sodium
- 1335 mg
- Level: Easy
- Total: 48 min
- Prep: 20 min
- Cook: 28 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 855
- Total Fat
- 32 g
- Saturated Fat
- 13 g
- Carbohydrates
- 116 g
- Dietary Fiber
- 13 g
- Sugar
- 10 g
- Protein
- 22 g
- Cholesterol
- 49 mg
- Sodium
- 1335 mg
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.
