Rustic Pasta with Chunky Vegetables

Name: Rustic Pasta with Chunky Vegetables
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 4
Cuisine: Italian
Ingredients: 1 piece Courgette (1 medium zucchini, cut into chunks); 2 pieces Carrot (2 carrots, peeled and cut into chunks); 1 piece Red Onion (1 small red onion, cut into 1/8th); 8 oz Crimini Mushrooms (8 ounces cremini mushrooms, halved); 12 oz Asparagus (12 ounces asparagus spears, ends trimmed and cut into 1-inch pieces); ⅓ cup Extra Virgin Olive Oil (1/3 cup extra virgin olive oil + 2 tablespoons extra virgin olive oil); 1 tbsp Balsamic Vinegar of Modena (1 tablespoon balsamic vinegar); 1 tsp Lemon Juice (1 teaspoon fresh lemon juice); 1 tsp Fresh thyme (1 teaspoon fresh minced thyme); 1 tbsp Fresh rosemary (1 tablespoon fresh minced rosemary); ¼ tsp Table Salt (¼ teaspoon salt); ¼ tsp Black Peppercorns (¼ teaspoon freshly ground black pepper); 2 pieces Shallots (2 shallots, minced); 3 tbsp Ginger (3 tablespoons minced ginger); 4 cloves Garlic (4 cloves garlic, minced); 56 oz Vine Ripened Tomato (2 28-ounce cans crushed tomatoes); ¼ tsp Saffron (¼ teaspoon saffron threads); 3 tbsp Mascarpone Cheese (3 tablespoons mascarpone cheese); 12 oz Cooked Penne (12 ounce box whole wheat penne)

80 minItalian

Servings4

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Vegetarian
Pescatarian

Ingredients

For 4 servings

Courgette1 piece · 1 medium zucchini, cut into chunks
Carrot2 pieces · 2 carrots, peeled and cut into chunks
Red Onion1 piece · 1 small red onion, cut into 1/8th
Crimini Mushrooms8 oz · 8 ounces cremini mushrooms, halved
Asparagus12 oz · 12 ounces asparagus spears, ends trimmed and cut into 1-inch pieces
Extra Virgin Olive Oil⅓ cup · 1/3 cup extra virgin olive oil + 2 tablespoons extra virgin olive oil
Balsamic Vinegar of Modena1 tbsp · 1 tablespoon balsamic vinegar
Lemon Juice1 tsp · 1 teaspoon fresh lemon juice
Fresh thyme1 tsp · 1 teaspoon fresh minced thyme
Fresh rosemary1 tbsp · 1 tablespoon fresh minced rosemary
Table Salt¼ tsp · ¼ teaspoon salt
Black Peppercorns¼ tsp · ¼ teaspoon freshly ground black pepper
Shallots2 pieces · 2 shallots, minced
Ginger3 tbsp · 3 tablespoons minced ginger
Garlic4 cloves · 4 cloves garlic, minced
Vine Ripened Tomato56 oz · 2 28-ounce cans crushed tomatoes
Saffron¼ tsp · ¼ teaspoon saffron threads
Mascarpone Cheese3 tbsp · 3 tablespoons mascarpone cheese
Cooked Penne12 oz · 12 ounce box whole wheat penne

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Steps

1Heat oven to 40
2Place vegetables pieces in large bowl.In a small bowl, whisk olive oil, herbs, salt, pepper, vinegar, and lemon juice.
3Pour the liquid mixture over the vegetables and coat using tongs.
4Place on baking sheet and set in the oven for about 30-40 minutes, until the vegetables have cooked through.Set aside
5Heat olive oil in a large pot over medium heat.
6Add shallots and ginger and saut until the shallots are soft (about 3 minutes).Meanwhile, bring a large pot of salted water to boil and cook pasta according to package directions.
7Add garlic and saut until fragrant, about 1 minute. Stir in the tomatoes and saffron threads.Simmer for 20 minutes, until the flavors come together.Stir in mascarpone cheese.
8Add all the vegetables, herbs, and liquid left on the baking sheet to the sauce and heat.Adjust salt and pepper to taste.Toss the cooked pasta with the sauce.