Round and Round Pasta

Round and Round Pasta

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Pasta:

  • 1

    pound rotelle pasta

  • ¼

    cup extra-virgin olive oil

  • 2

    shallots, thinly sliced

  • 3

    medium carrots, sliced into ¼-inch rounds

  • ½

    teaspoon kosher salt

  • ¼

    cup fresh orange juice

  • 3

    medium zucchini, trimmed and cut into ½-inch rounds

  • 2

    cups cherry tomatoes, halved

  • 1

    pound sweet Italian sausages, cooked, cooled and sliced into ½-inch rounds

  • Dressing:

  • ½

    cup mascarpone cheese, at room temperature (4 ounces)

  • 1

    tablespoon lemon juice

  • Zest of 1 large lemon

  • 1

    teaspoon salt, plus extra for seasoning

Directions

For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Place the pasta in a large bowl. Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat. Add the shallots, carrots and 1/4 teaspoon of the salt. Cook until the carrots begin to soften, about 4 minutes. Add the orange juice, zucchini and the remaining 1/4 teaspoon salt. Bring to a boil. Cook until the juice thickens and the zucchini is tender, about 2 minutes. Add the zucchini mixture to the pasta. For the dressing: Whisk together the mascarpone cheese, lemon juice, lemon zest and salt in a small bowl until smooth. Pour the dressing over the pasta. Add the tomatoes and sausage slices and toss until coated. Season with salt.


Nutrition

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