Roasted Vegetable Fusilli

CIndytc's Note:

This is from the famous Grillroom Restaurant in Chicago. This is their roasted vegetable fusilli.

• Total Time: 55 mins
• Prep Time: 15 mins
• Cook Time: 40 mins

Ingredients:

Serves: 4

Yield: 4.0

• 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
• ½ small onion , diced
• 1 small carrot , diced
• 8 ripe roma tomatoes , quartered
• ¼ cup chopped fresh basil , plus more for garnish
• 2 ounces vodka , good quality
• ½ cup heavy cream
• 1 lb fusilli

Directions:

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.