Light Broccoli and Mushroom Linguine

Cook pasta according to package directions until al dente. Drain, rinse, and set aside.

In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the broccoli, along with a pinch of salt, and cook for 4-5 minutes, or until broccoli is crisp-tender. Remove to a bowl and set aside.

Heat the remaining tablespoon of oil in the pan and add the mushrooms, cooking for 2 to 3 minutes or just until they start to soften and take on some color. Remove to a bowl and set aside.

In the same pan, melt 3 tablespoons of the butter. Add the onion, sautéing for 3-4 minutes, or until they begin to turn soft and translucent. Add the garlic and cook for 1 minute. Sprinkle in the flour and cook, stirring well the combine, for another minute. Slowly pour in the wine, stirring constantly, and cook just until most of the wine has cooked off. Now slowly pour in the stock and milk, whisking as needed to break up any lumps. Bring mixture to a simmer, stirring constantly, until thick and bubbly, about 5 minutes. Lower heat to medium-low and stir in the cheese and season with salt and pepper to taste.

Add the broccoli, mushrooms and thawed peas back into the pan, stirring to combine. When vegetables are heated through, add the cooked pasta to the pan, tossing to combine. Toss with the remaining tablespoon of butter until melted. Serve with extra Parmesan as desired.