4 Servings 12 min Cook
4 Cup Vegetable Broth
8 Oz Spaghetti
1 Small Onions
1 Lb Broccoli
1 1/2 Lb Asparagus
1 Cup, pieces or slices Mushrooms
4 Cloves, minced Garlic
1/4 Tsp Crushed Red Pepper Flakes
1 Tsp Salt
1/2 Tsp Pepper
2 Tbsp Olive Oil
3/4 Cup Peas
1/2 Cup Parsley
1/4 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
2 Tbsp Parmesan Cheese
2 Tsp Lemon Zest
1 Dash Salt
1 Dash Pepper
2 Tbsp Parmesan Cheese
Add the broth, linguine, onion, broccoli, asparagus, mushrooms, garlic, red pepper flakes, salt, and pepper to a large pot set over high heat.
Drizzle the olive oil over the top.
As soon as it comes to a boil, set the timer for 7 minutes and start tossing constantly with long-handled tongs.
Continue boiling and tossing.
As soon as the 7 minutes is up, add the peas, parsley, heavy whipping cream, Parmesan, and lemon zest and continue cooking, tossing constantly, for 1-2 more minutes, until the pasta and veggies are tender.
Remove from heat.
Note: Much of the liquid will have evaporated, but not all.
Let the pasta sit for a couple of minutes to cool; the sauce will continue to thicken during that time.
Taste and add additional salt and pepper if desired.
Garnish with additional Parmesan cheese.
Enjoy!
