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1
Heat olive oil in a large skillet over medium heat.
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2
Add the garlic and shallots.
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3
Saute until fragrant and tender.
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4
Add the asparagus and mushrooms.
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5
Saute until vegetables are tender.
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6
Transfer garlic, shallots, asparagus, and mushrooms to a pot and cover to keep them warm.
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7
Pour chicken broth into the skillet, and bring to a boil.
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8
Once boiling, add the pasta noodles and lower the heat to medium-low.
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9
Add the freshly squeezed lemon juice.
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10
Allow the noodles to simmer in the broth until cooked, approximately 25 minutes (or according to your pasta package instructions).
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11
Add extra chicken broth as needed throughout the cooking process.
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12
Once the noodles are nearly done, add the milk and the Laughing Cow cheese.
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13
Stir to mix and to melt the cheese.
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14
Simmer until cheese is completely melted.
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15
Add the fresh baby spinach leaves, as well as the vegetables you put aside (asparagus, mushrooms, shallots, and garlic) and stir.
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16
Remove from heat.
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17
Cover and let the pasta stand for five minutes.
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18
Season the pasta with sea salt and ground black pepper.
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19
Dish it up.
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20
Garnish with poppy seeds.
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21
Note: To properly rid the asparagus spears of the woody ends, hold the spear with both hands and gently bend.
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22
The spear will snap in the right place.
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23
Discard the woody end.
