INGREDIENTS
1 tbsp
olive oil
1 small
yellow onion
5 cloves
garlic
1 cup
dry white wine
2 cups
half and half
1 1/2 cups
vegetable stock
8 ozs
rigatoni
1/2 tsp
dried thyme
3/4 cup
parmesan
1
lemon zest
1 serving
asparagus
1 serving
kosher salt
1 serving
pepper
1 serving
fresh parsley
1 serving
burrata cheese
1 serving
lemon wedges
1 serving
red pepper flakes
1 serving
scale
1 serving
x
1 serving
x
1 serving
x