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Round and Round Pasta

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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 6 to 8 servings
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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


  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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