I usually make this with zucchini, but not everyone in my family likes zucchini (gasp!). You could substitute other vegetables such as broccoli, cauliflower, asparagus, etc. The roasting time may need to be adjusted based on the density of the veggies.
Ingredients
4 zucchini, coarsely chopped
2 ½ tablespoons olive oil
1 onion, finely chopped
1 garlic clove, crushed
1 (28 oz.) can diced tomatoes
6 sun dried tomatoes, chopped
1 cup vegetable stock
½ teaspoon dried oregano
10 oz. dried rigatoni pasta
¼ cup mascarpone cheese
Large handful of fresh basil leaves, torn into pieces.
Directions
1. Preheat the oven to 400F. Bring pasta water to a boil.
2. Place the zucchini and 1 ½ tablespoons of the oil on a cookie sheet. Toss together and spread out in a single layer. Roast in the preheated oven for 15 minutes, until tender and lightly browned.
3. Meanwhile, heat the remaining oil in a saucepan. Add the onion and garlic and cook gently for 5 minutes, until soft.
4. Add the canned tomatoes, sun-dried tomatoes, stock, and oregano. Simmer for 10 minutes until the liquid has reduced slightly.
5. Cook the pasta according to the package directions. Drain well and return to pan.
6. Add the mascarpone cheese to the hot sauce and stir until melted and smooth. Season well with salt and pepper.
7. Add the pasta, zucchini and the basil leaves to the sauce. Toss together until the pasta is well coated in sauce.