Rustic Pasta with Chunky Vegetables

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

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