Spring butterflies (lacto)

8 servings

Ingredients

Quantity Ingredient
1 pounds Butterfly or bow-tie pasta
3 tablespoons Butter
2 tablespoons Finely chopped onions
8 ounces Asparagus; 1/2\" diag. slices
2 Carrots, peeled; 1/4\" diag.
2 teaspoons Chopped fresh thyme
2 cups [stock]
10 Frozen peas
¼ cup Chopped fresh basil
1 teaspoon Salt
Grated parmesan cheese

Directions

A fresh and lively side dish or a main course if served with whole grain bread, bean salad and fruit for dessert. Cook pasta in a large pot of boiling salted water until tender but still firm, 8 to 10 minutes. In a large frying pan, melt butter over medium heat. Add onion and cook 3 to 4 minutes, or until softened. Stir in asparagus, carrots, and thyme. Cook, stirring, 1 minute. Add stock, increase heat to medium-high, and cook until vegetables are crisp tender and stock is reduced to 1-¼ cups, about 3 minutes. Stir in peas and basil and heat through. Season with salt and pepper. Nutrition (per serving): 298 calories Total Fat 6 g (17% of calories) Source: The National Pasta Association :

D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1⅘á

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