Recipe courtesy of Food Network

Roasted Vegetable Pasta

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  • Level: Easy
  • Total: 48 min
  • Prep: 20 min
  • Cook: 28 min
  • Yield: 4 servings
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Ingredients

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

Directions

  1. 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.
  2. Meanwhile, heat the butter in a large deep skillet or Dutch oven over medium-high heat. Add
  3. 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.
  4. 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.