Ingredients for 4 servings

¼ cup heavy whipping cream (60 mL)
½ cup grated parmesan cheese (55 g)
½ teaspoon red pepper flakes
1 lb asparagus, chopped into 1-inch (2 cm) pieces (455 g)
1 small onion, diced
1 teaspoon olive oil
3 tablespoons fresh parsley, finely chopped
4 cloves garlic, minced
4 cups broth, of your choice (960 mL)
4 oz mushroom, sliced (110 g)
10 oz broccoli floret (285 g)
10 oz linguine, uncooked (285 g)
pepper, to taste
salt, to taste

Directions

In a pot over high heat, combine broth, linguine, broccoli, asparagus, onion, garlic, red pepper flakes, salt, pepper, and olive oil. Stir.

Add the mushrooms and bring to a boil.

Once at a boil, reduce heat to medium and cook the pasta for 10 minutes, continuously tossing with tongs.

Add the heavy cream, parmesan, and parsley, and toss for an additional 3 minutes.

If the liquid hasn’t been completely absorbed, let the pasta sit off the heat for an additional few minutes.