Spring butterflies (lacto)
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Wms8p0G p@J;)I)w(+e#M3\dyzIJhz<8y}"Ĩ{vUaBN'QvzZ@ ##Bim#WnSV+MU Po46BG1f(䲅c--ali&LSd<9-IfB{Y0 JV\Ldq (:5⠊Q$ٰWG`jA5S$dCǚ y ol.ka 1b'F\AX &N咕'2hnNݳpbu=0"d%u*At|kBh(=!P 0cpo<(-M07GT3YUXax8$Lvw X~&8ޞKa ~9CbM.4dgO2*=Wl:0xO2O}|(.9*k w4.6/?z |Ud@De^7q3ք3#&]&4N垩IyBݔ@L/0Hul/uϯ& Ngo&ާT7Nw^Lfm0ne<5K`k7>vN}$m&+ӜY 4U /ؔ.>>U fUf n a'.t:O#GGH~voϻ;1zu{<}w}lrAOA05]2>Ww ERU\J/U ["EZ25/+Ӛ!KeguT)v&?6J&嚱f ,Y$J-^в_pnv‚Bqs}ǯNfn5du R|Iz7_K*7']ԖR8¶se>}jW-Gs3TALą5.ROAC!D<>c3ϴp&,Pk1|'3s}<..0 rEa{tjyO$Ԓ2W-0{SIAK2䒬9{)LR, Spring butterflies (lacto)
  Pasta    Low Fat  
Last updated 10/4/2011 7:53:02 PM. Recipe ID 13113. Report a problem with this recipe.
Wms8p0G p@J;)I)w(+e#M3\dyzIJhz<8y}"Ĩ{vUaBN'QvzZ@ ##Bim#WnSV+MU Po46BG1f(䲅c--ali&LSd<9-IfB{Y0 JV\Ldq (:5⠊Q$ٰWG`jA5S$dCǚ y ol.ka 1b'F\AX &N咕'2hnNݳpbu=0"d%u*At|kBh(=!P 0cpo<(-M07GT3YUXax8$Lvw X~&8ޞKa ~9CbM.4dgO2*=Wl:0xO2O}|(.9*k w4.6/?z |Ud@De^7q3ք3#&]&4N垩IyBݔ@L/0Hul/uϯ& Ngo&ާT7Nw^Lfm0ne<5K`k7>vN}$m&+ӜY 4U /ؔ.>>U fUf n a'.t:O#GGH~voϻ;1zu{<}w}lrAOA05]2>Ww ERU\J/U ["EZ25/+Ӛ!KeguT)v&?6J&嚱f ,Y$J-^в_pnv‚Bqs}ǯNfn5du R|Iz7_K*7']ԖR8¶se>}jW-Gs3TALą5.ROAC!D<>c3ϴp&,Pk1|'3s}<..0 rEa{tjyO$Ԓ2W-0{SIAK2䒬9{)LR,


 
      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)

Wms8p0G p@J;)I)w(+e#M3\dyzIJhz<8y}"Ĩ{vUaBN'QvzZ@ ##Bim#WnSV+MU Po46BG1f(䲅c--ali&LSd<9-IfB{Y0 JV\Ldq (:5⠊Q$ٰWG`jA5S$dCǚ y ol.ka 1b'F\AX &N咕'2hnNݳpbu=0"d%u*At|kBh(=!P 0cpo<(-M07GT3YUXax8$Lvw X~&8ޞKa ~9CbM.4dgO2*=Wl:0xO2O}|(.9*k w4.6/?z |Ud@De^7q3ք3#&]&4N垩IyBݔ@L/0Hul/uϯ& Ngo&ާT7Nw^Lfm0ne<5K`k7>vN}$m&+ӜY 4U /ؔ.>>U fUf n a'.t:O#GGH~voϻ;1zu{<}w}lrAOA05]2>Ww ERU\J/U ["EZ25/+Ӛ!KeguT)v&?6J&嚱f ,Y$J-^в_pnv‚Bqs}ǯNfn5du R|Iz7_K*7']ԖR8¶se>}jW-Gs3TALą5.ROAC!D<>c3ϴp&,Pk1|'3s}<..0 rEa{tjyO$Ԓ2W-0{SIAK2䒬9{)LR,