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