SPRING BUTTERFLIES (LACTO)
| Amount | Measure | Ingredient -- Preparation Method |
| 1 | pound | Butterfly or bow-tie pasta |
| 3 | tablespoons | Butter |
| 2 | tablespoons | Finely chopped onions |
| 8 | ounces | Asparagus; 1/2" diagonal slices |
| 2 | Carrots, peeled; 1/4" diagonal | |
| 2 | teaspoons | Chopped fresh thyme |
| 2 | cups | (stock) |
| 10 | Frozen peas | |
| 1/4 | cup | Chopped fresh basil |
| 1 | teaspoon | Salt |
| Grated parmesan cheese |
Yield: 8 servings
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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This site was last updated 05/25/04