2 ½cupslow sodium chicken stockor vegetable stock, or water
¼cupheavy cream
8ouncesdry pappardelle pasta
kosher saltto taste
4ouncesthin asparagustough ends snapped off and cut into 1 ½-inch pieces
1roma tomatoseeded and cut into 1-inch pieces
½cupquartered artichoke heartsdrained
2cupsbaby spinach
grated Parmesan cheeseoptional
Instructions
Heat the oil in a large saute pan over medium-high heat. Add the onion and garlic and saute for about 4 minutes or until light golden.
Add the lemon zest, lemon juice, and chicken stock. Bring the liquid to a boil. Add the pasta. Stir to break up the pasta and add the cream. Stir everything well.
Reduce the heat to medium-low, and cover with a lid. Let the pasta cook for about 8 minutes, or until almost al dente. Taste the sauce and pasta and season it with salt to taste.
Add the asparagus, tomatoes, artichoke hearts, and spinach on top of the pasta, and cover again to finish cooking - about 2-3 more minutes. Stir it occasionally to incorporate the vegetables into the pasta.
When the pasta is cooked to your liking, taste and add extra salt and grated Parmesan cheese if desired.
If the sauce seems too stiff, add additional stock, cream, or water, up to ¼ cup. The sauce will stiffen up as the pasta cools.
Notes
Feel free to substitute 8 ounces (dry) of any other type of pasta as desired.