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. 1.80
