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Round and Round Pasta

  • Preparation Time10 mins
  • Cooking Time20 mins
  • Serves6
  • DifficultyEasy

For the pasta

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 salt
1/4 cup fresh orange juice
3 medium courgette, 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

For the dressing

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, courgette and the remaining 1/4 teaspoon salt. Bring to a boil. Cook until the juice thickens and the courgette is tender, about 2 minutes. Add the courgette 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.

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