Tenderoni Pasta Primavera Made Easy

INGREDIENTS

• 4 cups low-sodium vegetable broth

• 8 ounces tenderoni fettuccine, uncooked

• 1 small onion, halved and sliced thin

• 1 pound broccoli crowns, cut into large florets (about 2 cups)

• 1 1/2 pounds asparagus, ends snapped off and cut into 2-inch pieces

• 4 ounces sliced white button mushrooms (about 1 cup)

• 4 large cloves garlic, minced

• 1/4 teaspoon crushed red pepper flakes (less for milder heat; more to increase heat)

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 2 tablespoons olive oil

• 3/4 cup frozen peas

• 1 small handful fresh parsley, chopped (about 1/2 cup chopped)

• 1/4 cup heavy whipping cream

• 2 tablespoons grated Parmesan cheese

• 2 teaspoons freshly grated lemon zest

• Additional salt and pepper to taste

• Additional Parmesan cheese for serving, if desired

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.

• 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 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.