roasted vegetable pasta

courtesy of: food network magazine
adapted from: grillroom
submitted by: missi
serves: 4

- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 12oz frozen artichoke hearts, thawed and halved
- 4 tbsp extra virgin olive oil
- salt and pepper to taste
- 2 tbsp unsalted butter
- 2 cloves garlic, chopped
- 1 small stalk celery, diced
- 1/2 small onion, diced
- 8 roma tomatoes, quartered
- 1/4c chopped fresh basil, plus more for garnish
- 2oz vodka
- 1/2c heavy cream
- 1 lb fusilli
- grated parmesan cheese for garnish

1. preheat oven to 425. toss zucchini, squash, and artichoke hearts with olive oil on a baking sheet; season with salt and pepper. roast until tender, about 15 min.

2. meanwhile, heat the butter in a large deep skillet or dutch oven over medium heat. add garlic, celery, onion, and carrot and cook until the veggies are slightly tender, about 5 min. add tomatoes and basil, season with salt and pepper and cook until tender, about 8 min. add vodka and bring to a boil, then reduce heat to a simmer and cook until slightly thickened, about 1 min. puree the sauce with a blender, add heavy cream and bring to a boil, stirring occasionally. season with salt and pepper.

3. meanwhile, bring a large pot of salted water to a boil. add the fusilli and cook according to package directions. drain and transfer to the skillet with the sauce. add the roasted veggies and toss. garnish with more basil and parmesan.

image: food network magazine