Roasted Vegetable Fusilli Recipe

Name: Roasted Vegetable Fusilli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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. 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. 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.

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 medium zucchini, diced, 1 medium yellow squash, diced, 12 ounces frozen artichoke hearts, thawed and halved, 4 tablespoons extra-vergin olive oil, and more.

Yes, Roasted Vegetable Fusilli falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Vegetable Fusilli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions