Name: Rustic Pasta with Chunky Vegetables
Prep time: 25 min
Cook time: 64 min
Total time: 75 min
Yield: 4 servings
Ingredients: 1 medium zucchini; 2 carrots; 1 small onion; 8 ounces cremini mushrooms; 12 ounces asparagus spears; 0.33333334 cup extra virgin olive oil; 1 tablespoon balsamic vinegar; 1 teaspoon lemon juice; 1 teaspoon thyme; 1 tablespoon rosemary; 0.25 teaspoon salt; 0.25 teaspoon pepper; 2 tablespoons extra virgin olive oil; 2 shallots; 3 tablespoons ginger; 4 cloves garlic; 56 ounce tomatoes; 0.25 teaspoon saffron threads; 3 tablespoons mascarpone cheese; 12 ounce penne

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Rustic Pasta with Chunky Vegetables Recipe — Recipes Zone

Method

7 steps · 1h 15m

01
Preheat the Oven
Preheat your oven to 40 °C.
02
Dress the Vegetables
Place the zucchini, carrots, onion, mushrooms, and asparagus pieces in a large bowl. In a separate small bowl, whisk together the 1/3 cup extra virgin olive oil, balsamic vinegar, lemon juice, thyme, rosemary, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pour this mixture over the vegetables and use tongs to coat them evenly.
03
Roast the Vegetables
Spread the dressed vegetables onto a baking sheet. Roast them in the preheated oven for about 30-40 minutes, until they are cooked through and tender. Once done, set them aside.
04
Heat Olive Oil
Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat.
05
Sauté Shallots and Ginger
Add the shallots and ginger to the hot oil and sauté until the shallots are soft, about 3 minutes.
Meanwhile, bring a large pot of salted water to a boil and cook the penne according to package directions until al dente.
06
Build the Sauce
Add the garlic to the pot and sauté until fragrant, about 1 minute. Stir in the tomatoes and saffron threads.
Bring the sauce to a simmer and let it cook for 20 minutes, allowing the ingredients to meld. Finally, stir in the 3 tablespoons of mascarpone cheese until it's fully incorporated and the sauce is creamy.
07
Combine and Serve
Add all the roasted vegetables, along with any herbs and liquid left on the baking sheet, to the sauce and heat through gently. Taste and adjust the seasoning with salt and pepper as needed. Finally, toss the cooked penne with the sauce and vegetables.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	767kcal	38%
Fat	34g	49%
Carbohydrate	100g	38%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens2 present · 1 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Gluten	Contains
Milk	Contains
Sulphites

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Rustic Pasta with Chunky Vegetables Recipe

About this recipe

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Method

Preheat the Oven

Dress the Vegetables

Roast the Vegetables

Heat Olive Oil

Sauté Shallots and Ginger

Build the Sauce

Combine and Serve

Nutrition

Allergens

Reviews

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