Spring Butterflies

Description

A fresh and lively side dish or a main course if served with whole grain bread, bean salad and fruit for dessert.

Ingredients

• 1 lbs butterfly or bow-tie pasta
• 3 tbsp butter
• 2 tbsp finely chopped onions
• 8 oz asparagus, ½" diagonal slices
• 2 carrots, peeled, ¼" diagonal slices
• 2 tsp chopped fresh thyme
• 2 cups [stock]
• 10 frozen peas
• ¼ cup chopped fresh basil
• 1 tsp salt
• grated Parmesan cheese

Directions

1. Cook pasta in a large pot of boiling salted water until tender but still firm, 8 to 10 minutes.
2. In a large frying pan, melt butter over medium heat.
3. Add onion and cook 3 to 4 minutes, or until softened.
4. Stir in asparagus, carrots, and thyme.
5. Cook, stirring, 1 minute.
6. Add stock, increase heat to medium-high, and cook until vegetables are crisp tender and stock is reduced to 1¼ cups, about 3 minutes.
7. Stir in peas and basil and heat through.
8. Season with salt and pepper.

Nutritional information

Per serving:

• 298 calories | total fat 6 g (17% of calories)