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Title: Spring butterflies (lacto)
Categories: Pasta, Low-fat, Prodigy, Dec.
Yield: 8 Servings
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. 1.80á
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