Serves 4 to 6
4 cups low-sodium vegetable broth
8 ounces whole grain spaghetti, uncooked
1 small onion, halved and sliced thinly
1 pound broccoli crowns, cut into large florets (about 2 cups)
1 1/2 pounds asparagus, trimmed and cut into 2-inch pieces
4 ounces sliced white button mushrooms (about 1 cup)
½ cup sliced carrots
2 large cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
3/4 cup frozen peas
1 tablespoon chopped fresh dill
1/4 cup cream cheese, cut into cubes
2 tablespoons grated Parmesan cheese
2 teaspoons freshly grated lemon zest
Additional salt and pepper, to taste
Additional Parmesan cheese, for serving
1. Combine broth, spaghetti, onion, broccoli, asparagus, mushrooms, carrots, garlic, salt, and pepper to a large pot over high heat. Drizzle with olive oil.
2. As soon as it comes to a boil, set a timer for 7 minutes and start tossing gently with long-handled tongs.
3. After 7 minutes, add peas, dill, cream cheese, Parmesan, and lemon zest and continue cooking, tossing constantly, for 1-2 more minutes, until the pasta and veggies are tender. Add additional salt and pepper to taste.
4. Remove from heat. Let cool at least 5 minutes before serving.