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Spring Butterflies

Contributed by: Chris WebAdmin. of


  • 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 teaspoon salt
  • 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.

Serving Size: Makes 8 Servings

Nutritional Information: Per Serving: 298 calories Total Fat 6 g (17% of calories)

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