Rustic Pasta with Chunky Vegetables
If you want to add more lacto ovo vegetarian recipes to your collection, Rustic Pasta with Chunky Vegetables might be a recipe you should try. This recipe serves 4 and costs $3.16 per serving. One portion of this dish contains around 23g of protein, 34g of fat, and a total of 767 calories. It works well as a main course. 1 person has made this recipe and would make it again. A mixture of balsamic vinegar, carrots, extra virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. With a spoonacular score of 87%, this dish is awesome. Similar recipes are Chunky pasta sauce with more vegetables than meat, One Soup, Two Ways: Chunky Vegetables and Cream Of Vegetables, and One Soup, Two Ways: Chunky Vegetables and Cream Of Vegetables.
Diets
Ingredients
zucchini
1 medium
carrots
2
onion
1 small
cremini mushrooms
8 ounces
asparagus spears
12 ounces
extra virgin olive oil
0.33333334 cup
balsamic vinegar
1 tablespoon
lemon juice
1 teaspoon
thyme
1 teaspoon
rosemary
1 tablespoon
salt
0.25 teaspoon
pepper
0.25 teaspoon
extra virgin olive oil
2 tablespoons
shallots
2
ginger
3 tablespoons
garlic
4 cloves
tomatoes
56 ounce
saffron threads
0.25 teaspoon
mascarpone cheese
3 tablespoons
penne
12 ounce
Cooking in Steps
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1Heat oven to 40
oven -
2Place vegetables pieces in large bowl.In a small bowl, whisk olive oil, herbs, salt, pepper, vinegar, and lemon juice.
lemon juice
vegetable
olive oil
.jpg "vinegar")
vinegar
pepper
herbs
salt
whisk
bowl -
3Pour the liquid mixture over the vegetables and coat using tongs.
vegetable
tongs -
4Place on baking sheet and set in the oven for about 30-40 minutes, until the vegetables have cooked through.Set aside
vegetable
baking sheet
oven -
5Heat olive oil in a large pot over medium heat.
olive oil
pot -
6Add 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.
shallot
ginger
pasta
water
pot -
7Add 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.
mascarpone
saffron
tomato
garlic
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8Add 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.
salt and pepper
cooked pasta
vegetable
herbs
baking sheet
