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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

Description

Food Network Invites You To Try This Roasted Vegetable Pasta Recipe From Food Network Magazine.

Food Network