Let’s start preparing this first dish of noodles with vegetables by cleaning the artichokes. First, we eliminate the hardest outer leaves and keep only the tender hearts. Divide them in half, remove any fluff, then cut them into slices and put them in water with the lemon juice.

Let’s move on to cleaning the asparagus. We remove the hardest part of the stem, cut the tips, peel the stems before cutting them into small pieces. Now take the carrots and, after having scraped them, cut them into cubes. Finally, we clean the spring onion before slicing it thinly.

At this point in a large pan we put three tablespoons of extra virgin olive oil together with the spring onion, heat over low heat, stirring and after about three minutes add two tablespoons of hot broth and let it dry for another two minutes.

Cook the vegetables:

Add all the vegetables to the pan except the asparagus tips; mix and cook well, with the pan covered, for about 5 minutes. Then add the tomato paste that we have previously diluted in three tablespoons of broth, mix, preferably with a wooden spoon, and let it cook for another 5 minutes, always with the pan covered.

Add the tomato puree, the asparagus tips, salt and pepper lightly and let it cook, without a lid, for another 8 – 10 minutes, adding, if necessary, more hot broth; be careful not to make the sauce too thick. At the end of cooking we perfume with the chopped herbs and, if we want to flavor further, with more pepper.

In the meantime, take a large pot and cook the tagliatelle in plenty of salted water. To keep them from sticking, we can also add a spoonful of extra virgin olive oil.

Drain them al dente and pour them into the pan with the meat sauce. Let’s make them, then, jump quickly and when they are well seasoned add the grated cheese. Our noodles with vegetables are ready to serve hot.