Servings: 4INGREDIENTS4 cups broth of your choice10 ounces uncooked linguine10 ounces broccoli florets1 pound asparagus, chopped into 1-inch pieces1 small onion, diced4 cloves garlic, minced½ teaspoon red pepper flakesSalt & pepper to taste1 teaspoon olive oil4 ounces mushrooms, sliced¼ cup heavy whipping cream½ cup grated parmesan3 tablespoons fresh parsley, finely choppedPREPARATION1. In a pot over high heat, combine broth, linguine, broccoli, asparagus, onion, garlic, red pepper flakes, salt, pepper, and olive oil. Stir.2. Add the mushrooms and bring to a boil.3. Once at a boil, reduce heat to medium and cook the pasta for 10 minutes, continuously tossing with tongs.4. Add the heavy cream, parmesan, and parsley, and toss for an additional 3 minutes.5. If the liquid hasn’t been completely absorbed, let the pasta sit off the heat for an additional few minutes.6. Enjoy!All music provided by Audio Network and Warner Chappell Inc. Used with permission