Step 1

In a large pot, pour in the olive oil and add the vegetables to sauté over a medium heat. Let the vegetables cook for 3-4 minutes until the spinach wilts and the asparagus softens.

Step 2

To the vegetables, add in the minced shallot and sliced garlic. Sauté until fragrant. Season with salt and pepper, then stir to combine.

Step 3

Once the vegetables are soft, pour in the dried pasta.

Step 4

Last, add in the bone broth and half and half. Bring the flame to a medium low and cover for 22-24 minutes or until most of the liquid is absorbed and the pasta is cooked to al dente.