Ingredients
Method
- Pour olive oil into a large pot and sauté the vegetables over medium heat for 3-4 minutes until the spinach wilts and the asparagus softens.
- Add minced shallot and sliced garlic to the vegetables and sauté until fragrant. Season with salt and pepper, then stir to combine.
- Add the dried pasta to the pot once the vegetables are soft.
- Stir in the bone broth and half-and-half. Reduce heat to medium-low, cover, and cook for 22-24 minutes until most of the liquid is absorbed and the pasta is al dente.
Nutrition
Notes
Use a Medium Low Flame - Add all the ingredients together and then lower to flame to a spot just between medium and low. The pasta will cook entirely in the liquid, but it needs to be at a heat that isn't too strong to bubble over, and if it's too low, it'll take too long and the veggies will become soggy (this has happened to me!).
Save some Liquid - You need a little bit of liquid at the end to let the parmesan cheese combine and become the creamy texture you want in this dish. Try and aim for enough that just coats the bottom of the pot.