Spring butterflies (lacto)
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Wmo6n`a?,iImo-̩CUD[%J!F#E˯iS7[Xyxw|NW9}"Ĩ}qtG^1֞<Є B8:;$d<{TH]膞ZPYm&I,TcAaLŠh> lXKh[ <][Lh;FAM41/QQn\I7R\#EK{uz Q\3EB֧yIFi-4<FȚ+h+0$թ\X>z q '\ǬP.B&QBQ"`}BGG:)䌆Ә9{0JXi8Γ r?p$ ssD5U%QQj'~Qp&r0@JKG,Y=]XWBΥ0s;!&`D2AAI}q6Msl{S'6vA>P7Ȏ[;i=LFsm*ңREY2/Ǚk™S.zgZppAr$xǼc!ݔ@L/07Huh&뷣WsFˏT.r 4UE_)}m#|}8qf T3|[7ZGW:!e{h?է4x~pb?=ٟ<]Ptw%_pzPYt!5_,岔jby[/̟e!S2bˍPvM5˚bllI)몄o_+6J "(ܙ@K$ Zvs[]0`P\İk3"Y'_v?@ō*ޡ\ ^^p_vQp*cVE)2pb17gx晶΄zGsbf W>A(f0NmC0)ZR&`o,i1h\5g/IQ _q_mSq:bMpM3ZTbP@e:~@Efج+!ͲAo?KPd&΃g,>d&V(IVEo Ep=tϒ})c Spring butterflies (lacto)
  Pasta    Low Fat  
Last updated 10/4/2011 7:53:02 PM. Recipe ID 13113. Report a problem with this recipe.
Wmo6n`a?,iImo-̩CUD[%J!F#E˯iS7[Xyxw|NW9}"Ĩ}qtG^1֞<Є B8:;$d<{TH]膞ZPYm&I,TcAaLŠh> lXKh[ <][Lh;FAM41/QQn\I7R\#EK{uz Q\3EB֧yIFi-4<FȚ+h+0$թ\X>z q '\ǬP.B&QBQ"`}BGG:)䌆Ә9{0JXi8Γ r?p$ ssD5U%QQj'~Qp&r0@JKG,Y=]XWBΥ0s;!&`D2AAI}q6Msl{S'6vA>P7Ȏ[;i=LFsm*ңREY2/Ǚk™S.zgZppAr$xǼc!ݔ@L/07Huh&뷣WsFˏT.r 4UE_)}m#|}8qf T3|[7ZGW:!e{h?է4x~pb?=ٟ<]Ptw%_pzPYt!5_,岔jby[/̟e!S2bˍPvM5˚bllI)몄o_+6J "(ܙ@K$ Zvs[]0`P\İk3"Y'_v?@ō*ޡ\ ^^p_vQp*cVE)2pb17gx晶΄zGsbf W>A(f0NmC0)ZR&`o,i1h\5g/IQ _q_mSq:bMpM3ZTbP@e:~@Efج+!ͲAo?KPd&΃g,>d&V(IVEo Ep=tϒ})c


 
      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. 1.80
 




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Recipe ID 13113 (Apr 03, 2005)

Wmo6n`a?,iImo-̩CUD[%J!F#E˯iS7[Xyxw|NW9}"Ĩ}qtG^1֞<Є B8:;$d<{TH]膞ZPYm&I,TcAaLŠh> lXKh[ <][Lh;FAM41/QQn\I7R\#EK{uz Q\3EB֧yIFi-4<FȚ+h+0$թ\X>z q '\ǬP.B&QBQ"`}BGG:)䌆Ә9{0JXi8Γ r?p$ ssD5U%QQj'~Qp&r0@JKG,Y=]XWBΥ0s;!&`D2AAI}q6Msl{S'6vA>P7Ȏ[;i=LFsm*ңREY2/Ǚk™S.zgZppAr$xǼc!ݔ@L/07Huh&뷣WsFˏT.r 4UE_)}m#|}8qf T3|[7ZGW:!e{h?է4x~pb?=ٟ<]Ptw%_pzPYt!5_,岔jby[/̟e!S2bˍPvM5˚bllI)몄o_+6J "(ܙ@K$ Zvs[]0`P\İk3"Y'_v?@ō*ޡ\ ^^p_vQp*cVE)2pb17gx晶΄zGsbf W>A(f0NmC0)ZR&`o,i1h\5g/IQ _q_mSq:bMpM3ZTbP@e:~@Efج+!ͲAo?KPd&΃g,>d&V(IVEo Ep=tϒ})c