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Spring Butterflies (Lacto) Recipe
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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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