4 c low-sodium vegetable broth
8 oz linguine, uncooked
1 small onion, thinly sliced
1 lb. broccoli crowns, cut into large florets (about 2 cups)
1 1/2 lbs. asparagus, cut into 2-inch pieces
4 oz. white button mushrooms, sliced
4 large cloves garlic, minced
1/4 tsp crushed red pepper flakes (less for milder heat)
1 t salt
1/2 t pepper
2 T olive oil
3/4 c frozen peas
1 small handful fresh parsley, chopped
1/4 c heavy whipping cream (or more)
2 T parmesan cheese, grated
2 t freshly grated lemon zest
Additional salt and pepper to tast
Instructions:
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.
As soon as the 7 minutes is up, add the peas, parsley, heavy whipping cream, parmesan and lemon zest and continue cooking, tossing for 1-2 more minutes, until the pasta and veggies appear tender. Remove from heat.
Note that much of the liquid will have evaporated, but not all. That's okay! 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 needed.
