Spring Butterflies

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



  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)