Roasted Vegetable Fusilli

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

• Ready In: 55 mins
• Serves: 4
• Yields: 4

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 vodka, good quality
• 1⁄2 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.