Bring a large pot of salted water to a boil.

Add penne and cook until al dente (about 12 minutes).

Drain pasta, reserve 1/2 cup cooking liquid.

Combine mascarpone and sherry vinegar in a saucepan.

Cook over low heat until melted, keep warm.

Heat olive oil in a skillet.

Add green beans and zucchini.

Saute until tender and lightly browned.

Stir in shallots, cook until softened.

Add smoked chicken and crushed red pepper.

Season with salt and cook until warmed through.

Toss pasta with vegetables and mascarpone sauce in a bowl.

Add reserved cooking liquid if needed.

Sprinkle with parsley and serve.