Rustic Pasta With Chunky Vegetables Recipe

Name: Rustic Pasta With Chunky Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

444

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 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, and more.

Yes, Rustic Pasta With Chunky Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rustic Pasta With Chunky Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions