Roasted Vegetable Fusilli Recipes

Steps:

• Preeheat oven to 400°F.
• In a large roasting dish, combine the bell peppers,tomatoes,onions, zucchini, garlic,thyme and 1/2 teasp black pepper. Drizzle over the olive oil and toss to coat. Roast until peppers are softened, turning once or twice. Takes about 40 minutes.
• Cook the fusilli according to the pack instructions. Drain and reserve 1/2 cup of the cooking liquid.
• Add pasta to the vegetables with the reserved cooking liquid, basil, cheese and the rest of the black pepper. Toss to combine.

Steps:

• 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. 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. 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.