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