Roasted Vegetable Fusilli Food

FUSILLI WITH ROASTED VEGETABLES

Fusilli With Roasted Vegetables image

Make and share this Fusilli With Roasted Vegetables recipe from Food.com.

Provided by Patchwork Dragon

Categories < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 red bell peppers, seeded and cut into strips
4 plum tomatoes, cut into thin wedges (Iused ordinary tomatoes)
2 red onions, sliced
1 medium zucchini, halved lengthways and sliced
3 garlic cloves, quartered
1 teaspoon thyme
3/4 teaspoon fresh ground black pepper
1 tablespoon olive oil
1 teaspoon olive oil
1 1/2 cups fusilli (I used Penne)
1/4 cup shredded basil
2 tablespoons grated parmesan cheese

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.

Nutrition Facts : Calories 113.3, Fat 5.7, SaturatedFat 1.2, Cholesterol 2.2, Sodium 49.8, Carbohydrate 14.5, Fiber 3.5, Sugar 7.4, Protein 3.5

ROASTED VEGETABLE FUSILLI

Roasted Vegetable Fusilli image

Make and share this Roasted Vegetable Fusilli recipe from Food.com.

Provided by CIndytc

Categories One Dish Meal

Time 55m

Yield 4 , 4 serving(s)

Number Of Ingredients 15

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

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.

Nutrition Facts : Calories 813.2, Fat 32.9, SaturatedFat 12.9, Cholesterol 56, Sodium 86.8, Carbohydrate 103.5, Fiber 10.2, Sugar 8.1, Protein 20.4

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