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

Directions

1. 1

   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. 2

   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. 3

   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.