Roasted Vegetable Pasta

By chefjaci

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

Details

Servings 4
Preparation time 40mins
Cooking time 40mins

Preparation

Step 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.

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.