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Spring butterflies (lacto)

Yield: 8 Servings

Ingredients:

• 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

Instructions:

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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