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