Spring Butterflies

Recipe Ingredients

1 lb	454g / 16oz	Butterfly or bow-tie pasta
3 tablespoons	45ml	Butter
2 tablespoons	30ml	Finely chopped onions
8 oz	227g	Asparagus - 1/2" diag. Slices
2		Carrots - peeled, 1/4" diag.
2 teaspoons	10ml	Chopped fresh thyme
2 cups	474ml	[stock]
10		Frozen peas
1/4 cup	36g / 1.3oz	Chopped fresh basil
1 teaspoon	5ml	Salt
		Grated parmesan cheese

Recipe Instructions

Source:
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) The National Pasta Association :

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