Rustic Pasta with Chunky Vegetables
Total Steps
15
Ingredients
20
Tools Needed
7
Related Article
Home Skillet Cooking BlogIngredients
- 1 box 12 ounce whole wheat penne
- 3 tablespoons mascarpone cheese
- 2 cans 28-ounce crushed tomatoes
- 1/4 teaspoon saffron threads
- 3 tablespoons minced ginger
- 4 cloves minced garlic
- 2 tablespoons extra virgin olive oil
- 2 minced shallots
- 1 medium zucchini, cut into chunks
- 2 carrots, peeled and cut into chunks
- 1 small red onion, cut into 1/8th
- 8 ounces cremini mushrooms, halved
- 12 ounces asparagus spears, ends trimmed and cut into 1-inch pieces
- 1/3 cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh lemon juice
- 1 teaspoon fresh minced thyme
- 1 tablespoon fresh minced rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
Step 1
Preheat oven to 400°F.
Step 2
Place the cut vegetable pieces (zucchini, carrots, red onion, mushrooms, asparagus) in a large bowl.
Step 3
In a small bowl, whisk together the 1/3 cup extra virgin olive oil, fresh minced thyme, fresh minced rosemary, salt, freshly ground black pepper, balsamic vinegar, and fresh lemon juice.
Step 4
Pour the liquid mixture over the vegetables in the large bowl and coat evenly using tongs.
Step 5
Spread the coated vegetables in a single layer on a baking sheet and bake in the preheated oven for 30-40 minutes, or until cooked through and tender.
Step 6
Remove the baking sheet from the oven and set the roasted vegetables aside.
Step 7
In a large pot, heat the 2 tablespoons of extra virgin olive oil over medium heat.
Step 8
Add minced shallots and minced ginger to the pot and sauté for about 3 minutes, until the shallots are soft.
Step 9
While the shallots and ginger are cooking, bring a separate large pot of salted water to a boil and cook the whole wheat penne according to package directions.
Step 10
Add minced garlic to the pot and sauté for about 1 minute until fragrant. Stir in the crushed tomatoes and saffron threads.
Step 11
Bring the sauce to a simmer and cook for 20 minutes to allow the flavors to meld.
Step 12
Stir the mascarpone cheese into the tomato sauce until fully incorporated.
Step 13
Add the roasted vegetables and any accumulated liquid from the baking sheet to the sauce and heat through.
Step 14
Taste the sauce and adjust salt and pepper as needed.
Step 15
Drain the cooked pasta and add it to the sauce with the vegetables. Toss to combine and serve immediately.