“Nourish Me” Garden Noodles


"Nourish Me" Garden Noodles

Whip up a quick and comforting weeknight dinner for two with our stir-fried veggies and broth-cooked noodles. Easy, delicious, and perfect for a cozy evening meal in a flash.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course, pasta, quick dinner, quick meals, weeknight dinner
Cuisine: bone broth, Comfort Food, Weeknight dinner, Weeknight meals
Keyword: bone broth, comforting meal, cooking for 2, cozy meal, dinner for 2, extra vegetables, extra veggies, Weeknight meals
Servings: 2


  • 1 large pot with lid


  • 1 tbsp butter or oil of choice
  • 1 cup broccoli, cut into bite-sized florets
  • 1 cup cauliflower, cut into bite-sized florets
  • 1 cup mushrooms, cut into bite-sized pieces optional
  • 1/2 cup bell pepper, cut into bite-sized pieces
  • 4 scallions, chopped, with green and white parts separated
  • 2 cups Taking Stock Foods Unsalted Chicken Bone Broth
  • 4 oz linguini noodles
  • 2 handfuls baby spinach
  • 1/4 cup parmesan cheese
  • salt, to taste
  • pepper, to taste


  • Heat butter or oil over medium-high heat in a medium-to-large pot.
  • Add broccoli, cauliflower, mushrooms, bell pepper, and scallion whites.
  • Sauté until fragrant and veggies develop some color.
  • Remove from pan and set aside.
  • In the same pot, pour in the Unsalted Chicken Bone Broth and bring it to a boil over high heat.
  • Add linguini, cover, and reduce to medium heat (be cautious not to let it boil over).
  • Cook until noodles are al dente.
  • Remove the lid, add sautéed veggies, scallion greens and baby spinach. Let the liquid evaporate for a few minutes, and check that noodles are tender.
  • Season with salt and pepper to taste.
  • Serve hot, topped with Parmesan cheese.