Round and Round Pasta (Giada De Laurentiis) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
1 pound rotelle pasta |
1/4 cup extra-virgin olive oil |
2 shallots, thinly sliced |
3 medium carrots, sliced into 1/4-inch rounds |
1/2 teaspoon kosher salt |
1/4 cup fresh orange juice |
3 medium zucchini, trimmed and cut into 1/2-inch rounds |
2 cups cherry tomatoes, halved |
1 pound sweet italian sausages, cooked, cooled and sliced into 1/2-inch rounds |
1/2 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:
1. 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.
2. 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.
3. For the dressing: Whisk together the mascarpone cheese, lemon juice, lemon zest and salt in a small bowl until smooth.
4. Pour the dressing over the pasta. Add the tomatoes and sausage slices and toss until coated. Season with salt.
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