Roasted Vegetable Fusilli
Ingredients
- 1 medium zucchini, diced
- 1 medium yellow squash, diced ⓘ
- 12 ounces frozen artichoke hearts, thawed and halved ⓘ
- 4 tablespoons extra-vergin olive oil
- kosher salt & fresh ground pepper ⓘ
- 2 tablespoons unsalted butter ⓘ
- 2 garlic cloves, 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, good quality ⓘ
- 1/2 cup heavy cream
- 1 lb fusilli ⓘ
Instructions
- 1. Preheat the oven to 425 degrees. Toss the zucchini, squash and artichoke hearts with the olive oil on a baking sheet, do not crowd; 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 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 hand blender, then add the heavy cream and bring to a boil, stirring occasionally. Season with salt and pepper.
- 3. Meanwhile bring a large ot of salted water to a boil,ad the fusilli and cook as the label directs. Drain and trasfer to the skillet with the sauce. Add the roasted vegetables and toss. Garnish with more basil and parmesean cheese.
Nutrition & Diet Analysis (per serving)
638
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).