准备

• 在一个大碗中，将醋，超级橄榄油（1茶匙）混合在一起。大蒜，1/2茶匙。盐和1/4茶匙。胡椒。根据包装方向煮意大利面，直到Al Dente。排干，用调味料转移到碗中，然后扔掉。
• 与此同时,在一个12英寸的锅,1 Tbs结合起来。部tter and 1 Tbs. olive oil over medium-high heat until the butter is melted. Add the carrots, asparagus, and onions, and cook until the carrots and asparagus are crisp-tender, about 4 minutes. Add the snap peas and cook until bright green, about 1 minute more. Transfer the vegetables to the bowl with the pasta.
• Add the remaining butter and olive oil, and heat over medium heat until the butter melts. Add the shallots, celery seed, and a generous pinch of cayenne, and cook until the shallots are translucent, about 2 minutes. Add the remaining 2 tsp. garlic and cook for another 15 seconds. Add the chicken broth and bring to a boil; cook until it’s reduced by half, about 5 minutes. Lower the heat to medium low and whisk in the mascarpone, whisking until the cheese is dissolved into the broth. Continue to cook until slightly thickened, about 2 minutes more.
• 将意大利面和蔬菜放回煎锅中，煮至加热，约2分钟。将莳萝和折腾加入外套。调味盐和胡椒粉调味，与微绿色一起拌匀，然后立即食用。