This creamy, saucy pasta overflows with spring green veggies and cooks up in a single pot! You can definitely play up which veggies you use in this dish, just remember some might have longer cooking times, so you’d want to par cook them first, by either boiling them a bit first on their own or nuking them in the microwave for a minute or two before adding with the rest of the vegetables. To see what is fresh and in season, you can check out your local food guides. Here is a link to the availability guide in Ontario, showing you which fruits and vegetables are freshest each month. This dish will serve at least 6 people, so enjoy!
6 cups low-sodium vegetable broth
12 ounces linguine, uncooked
1 large onion, halved and sliced thin
1 ½ pounds broccoli, cut into large florets (about 3 cups)*§
2 ¼ pounds asparagus, ends snapped off and cut into 2-inch pieces*
6 ounces sliced white button mushrooms (about 1 ½ cups)*
6 large cloves garlic, minced
⅓ teaspoon crushed red pepper flakes (less for milder heat; more to increase heat)
1 ½ teaspoons kosher salt
¾ teaspoon freshly ground black pepper
3 tablespoons olive oil
1 ¼ cups frozen peas
1 medium handful fresh parsley, chopped (about ¾ cup chopped)*
⅓ cup heavy whipping cream
3 tablespoons grated Parmesan cheese
3 teaspoons freshly grated lemon zest**
Additional salt and pepper to taste
Additional Parmesan cheese for serving, if desired
* Click here to learn how to clean these vegetables and herbs.
** Click here for my tips on zesting lemons.
§ If you are using frozen broccoli florets for this dish, then add them about halfway through your 7 minute “tossing” window, instead of at the beginning (see directions below).
Note: If you want to make this pasta dish non-dairy, you can substitute the heavy whipping cream with non-dairy creamer and leave out the parmesan.
Add the broth, pasta, 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 with long-handled tongs. Continue boiling and tossing it every minute or so (You’re doing this so that they noodles do not stick and clump together). 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 appear tender. Remove from heat.
Note that much of the liquid will have evaporated, but not all. And 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 desired. Garnish with additional Parmesan cheese.