Rustic Pasta with Chunky Vegetables

Rustic Pasta with Chunky Vegetables

Rustic Pasta with Chunky Vegetables

1 hour 15 minutes

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Details
  • Serving Size:   4
  • Vegetarian:   True
  • Weight Watchers:   19 Points
Cuisine
  • side dish
  • lunch
  • main course
  • main dish
  • dinner
Comments
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
Instructions

Heat oven to 40

Place vegetables pieces in large bowl.In a small bowl, whisk olive oil, herbs, salt, pepper, vinegar, and lemon juice.

Pour the liquid mixture over the vegetables and coat using tongs.

Place on baking sheet and set in the oven for about 30-40 minutes, until the vegetables have cooked through.Set aside

Heat olive oil in a large pot over medium heat.

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.

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.

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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