Contributed by: Chris WebAdmin. of RecipesNow.com
A fresh and lively side dish or a main course if served with whole grain bread, bean salad and fruit for dessert.
- 1 lb butterfly or bow-tie pasta
- 3 tablespoon butter
- 2 tablespoon finely chopped onions
- 8 oz asparagus; 1/2 diag. slices
- 2 carrots, peeled; 1/4 diag.
- 2 teaspoon chopped fresh thyme
- 2 cup [stock]
- 10 frozen peas
- 1/4 cup chopped fresh basil
- 1 teaspoo. salt
- grated parmesan cheese
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.
Serving Size: Makes 8 Servings
Nutritional Information: Per Serving: 298 calories Total Fat 6 g (17% of calories)