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