A Light Weekday Meal flavored perfectly with Fresh Greens and Veggies. 

Ingredients:

• 4 Cups Chicken Broth
• 10 oz Linguine 
• 10 oz Broccoli Florets, Chopped 
• 1 Lb Asparagus, Chopped into 1 inch pieces
• 1 Yellow Onion, Diced
• 2 Cups Fresh Spinach
• 4 Cloves Garlic, Diced
• 1/2 Teaspoon Red Pepper Flakes 
• Salt and Pepper to Taste
• 1 Teaspoon Extra Virgin Olive Oil
• 4 oz Mushroom, Sliced
• 1/4 Cup Heavy Whipping Cream
• 1 Cup Grated Parmesan Cheese
• 3 Tablespoons Fresh Parsley, Finely Chopped
• Juice from 1 Lemon, for Serving
• Pine Nuts (Toasted), For Serving

1. Combine Broth and Linguine into a large pot over High Heat. Bring to a boil.
2. After 5 Minutes, add in your Broccoli, Asparagus, Onion, Spinach, Garlic, Red Pepper Flakes, Salt and Pepper, and Olive Oil. 
3. Add The Sliced Mushrooms. Stir and bring to a boil. 
4. Lower the heat to Medium and let the pasta cook for about 10 minutes. Continuously tossing with tongs.
5. Pour the Heavy Whipping Cream, Parmesan Cheese and Parsley. Continue to toss for a few minutes. 
6. Allow the liquid to fully absorb into the pasta by letting it sit off of the heat. 
7. Squeeze Fresh Lemon Juice over the pasta. Sprinkle Pine Nuts on Top. 
8. Serve and Enjoy!