This scrumptious pasta dish in creamy Parmesan sauce cooks together in one pot, so cleanup is a breeze!
2 Tbs. extra-virgin olive oil 1/2 yellow onion, thinly sliced 2 cloves garlic, thinly sliced 1/2 lb. cremini mushrooms, sliced (about 2 cups) 1/2 tsp. crushed red pepper 1 tsp. kosher salt 1/2 tsp. ground black pepper 3 1/2 cups vegetable broth 1 bunch asparagus, tough ends trimmed, cut into 1" pieces 8 oz. linguine, broken in half 1 cup frozen peas
1/2 cup chopped scallions, white and light green parts only 1/2 cup half-and-half or heavy cream 1/2 cup grated Parmesan cheese, plus more for serving
Preheat oven to 425°F with rack in center position. Heat olive oil in medium (5- to 6-qt.) Dutch oven over medium-high heat. When oil is shimmering, add onion, garlic and mushrooms; sauté until beginning to brown, 10 minutes. Stir in red pepper, salt and pepper.
Add broth, asparagus and linguine; bring to boil. Immediately cover pot and transfer to oven. Bake until just cooked through, about 20 minutes. Stir in peas, scallions, half-andhalf and Parmesan and serve pasta hot with extra Parmesan cheese. Servings: 4. Cals.: 433; Protein: 14 g.; Fat: 15 g. (5 g. saturated); Chol.: 21 mg.; Carbs.: 60 g.; Sodium: 861 mg.; Fiber: 6 g.; Sugar: 9 g. Kitchen time: 30 minutes. Total time: 50 minutes.