Rustic Pasta with Chunky Vegetables

• zucchini1 medium
• carrots2
• onion1 small
• cremini mushrooms8 ounces
• asparagus spears12 ounces
• extra virgin olive oil0.33333334 cup
• balsamic vinegar1 tablespoon
• lemon juice1 teaspoon
• thyme1 teaspoon
• rosemary1 tablespoon
• salt0.25 teaspoon
• pepper0.25 teaspoon
• extra virgin olive oil2 tablespoons
• shallots2
• ginger3 tablespoons
• garlic4 cloves
• tomatoes56 ounce
• saffron threads0.25 teaspoon
• mascarpone cheese3 tablespoons
• penne12 ounce

Instructions

1. 1

   Heat oven to 40 Place vegetables pieces in large bowl.In a small bowl, whisk olive oil, herbs, salt, pepper, vinegar, and lemon juice.

2. 2

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

3. 3

   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.

4. 4

   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.

5. 5

   Add garlic and saut until fragrant, about 1 minute.

6. 6

   Stir in the tomatoes and saffron threads.Simmer for 20 minutes, until the flavors come together.Stir in mascarpone cheese.

7. 7

   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.