Roasted Vegetable Fusilli

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

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 , good quality
• 1/2 cup heavy cream
• 1 lb fusilli

Recipe

• 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 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.