Ingredients
Scale
- 1 pound of linguine (that’s about 16 ounces)
- 1/2 small onion (finely diced)
- 2 cups of broccoli florets
- 1 cup of chopped zucchini
- 1/2 cup of chopped asparagus
- 1/2 cup of frozen green peas
- 4 1/2 cups of chicken or vegetable broth
- 4 cloves of garlic (minced)
- 1 teaspoon of crushed red pepper (adjust to your taste)
- 1 teaspoon of paprika
- 2 teaspoons of dried oregano
- 2 teaspoons of sea salt (adjust to your taste)
- 1 teaspoon of freshly ground black pepper (adjust to your taste)
- 1/2 cup of Mascarpone cheese
- 1/2 cup of heavy cream
- 1/2 cup of chopped Italian parsley
- 1/2 cup of shredded Parmesan cheese
- 1/2 cup of shaved Parmesan cheese
Instructions
- In a big, deep Dutch oven, throw in the uncooked pasta, veggies, broth, garlic, crushed red pepper, paprika, dried oregano, salt, and pepper. Give it a good stir.
- Bring everything to a boil, cover it up, and let it cook on medium heat for 12-15 minutes. Don’t forget to stir halfway through!
- Take off the lid and mix in the Mascarpone, heavy cream, and parsley. Sprinkle with shredded Parmesan cheese and Parmesan cheese shavings.
- Serve it up warm and enjoy your quick, veggie-packed meal!