Ingredients
- 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
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 shallots, minced
- 3 tablespoons minced ginger
- 4 cloves garlic, minced
- 2 28-ounce cans crushed tomatoes
- ¼ teaspoon saffron threads
- 3 tablespoons mascarpone cheese
- 12 ounce box whole wheat penne
Ready In 75 Minutes
Servings: 4
Cooking Instructions
Step 1
- Heat oven to 40
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Step 2
- Place vegetables pieces in large bowl.In a small bowl, whisk olive oil, herbs, salt, pepper, vinegar, and lemon juice.
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Step 3
- Pour the liquid mixture over the vegetables and coat using tongs.
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Step 4
- Place on baking sheet and set in the oven for about 30-40 minutes, until the vegetables have cooked through.Set aside
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- Length: 40 minutes
Step 5
- Heat olive oil in a large pot over medium heat.
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Step 6
- Add 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.
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- Length: 3 minutes
Step 7
- Add 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.
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- Length: 21 minutes
Step 8
- Add 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.
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