Roasted Vegetable Fusilli |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is from the famous Grillroom Restaurant in Chicago. This is their roasted vegetable fusilli. 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.
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