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.
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