SPRING BUTTERFLIES (LACTO)

Servings: 8
Ingredients:

1 lb Butterfly or bow-tie pasta
3 tb Butter
2 tb Finely chopped onions
8 oz Asparagus; 1/2' diag. slices
2    Carrots, peeled; 1/4' diag.
2 ts Chopped fresh thyme
2 c  [stock]
10    Frozen peas
1/4 c  Chopped fresh basil
1 ts Salt
Grated parmesan cheese

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 1-1/4 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. 1.80ἢr>
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