Roasted Vegetable Pasta Recipe

Name: Roasted Vegetable Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
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

Servings: persons

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

1
Preheat the oven to 425.
2
Toss the zucchini, squash and artichoke hearts with the olive oil on a baking sheet; season with salt and pepper.
3
Roast until tender, about 15 minutes.
4
Meanwhile, heat the butter in a large deep skillet or Dutch oven over medium-high heat.
5
Add the garlic, celery, onion and carrot and cook until the vegetables are slightly tender, about 5 minutes.
6
Add the tomatoes and basil, season with salt and pepper and cook until the vegetables are tender, about 8 minutes.
7
Add the vodka and bring to a boil, then reduce to a simmer and cook until slightly thickened, about 1 minute.
8
Puree the sauce with a blender, then add the heavy cream and bring to a boil, stirring occasionally.
9
Season with salt and pepper.
10
Meanwhile, bring a large pot of salted water to a boil.
11
Add the fusilli and cook as the label directs.
12
Drain and transfer to the skillet with the sauce.
13
Add the roasted vegetables and toss.
14
Garnish with more basil and parmesan.
15
Photograph by Kang Kima

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 16 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-virgin olive oil, and more.

Yes, Roasted Vegetable Pasta falls under the Pasta & Noodles 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.

Roasted Vegetable Pasta

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