Rustic Pasta With Chunky Vegetables

• 1 medium zucchini cut into chunks
• 2 carrots peeled and cut into chunks
• 1 red onion small, 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 thyme fresh minced
• 1 tablespoon rosemary fresh minced
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 2 shallots minced
• 3 tablespoons minced ginger
• 4 cloves garlic minced
• 56 ounces crushed tomatoes
• 1/4 teaspoon saffron threads
• 3 tablespoons mascarpone cheese
• 12 ounces whole wheat penne

1. Heat oven to 400.
2. Place vegetables pieces in large bowl.
3. In a small bowl, whisk olive oil, herbs, salt, pepper, vinegar, and lemon juice.
4. Pour the liquid mixture over the vegetables and coat using tongs.
5. Place on baking sheet and set in the oven for about 30-40 minutes, until the vegetables have cooked through.
6. Set aside
7. Heat olive oil in a large pot over medium heat.
8. Add shallots and ginger and saute until the shallots are soft (about 3 minutes).
9. Meanwhile, bring a large pot of salted water to boil and cook pasta according to package directions.
10. Add garlic and saute until fragrant, about 1 minute. Stir in the tomatoes and saffron threads.
11. Simmer for 20 minutes, until the flavors come together.
12. Stir in mascarpone cheese.
13. Add all the vegetables, herbs, and liquid left on the baking sheet to the sauce and heat.
14. Adjust salt and pepper to taste.
15. Toss the cooked pasta with the sauce.

zucchini, carrots, red onion, mushrooms, extravirgin olive oil, balsamic vinegar, lemon juice, thyme, rosemary, salt, freshly ground black pepper, extravirgin olive oil, shallots, ginger, garlic, tomatoes, saffron threads, mascarpone cheese, whole wheat penne

Taken from www.yummly.com/recipe/Rustic-Pasta-with-Chunky-Vegetables-1670903 (may not work)