Spring butterflies (lacto)
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[edit] Description
[edit] Ingredients
- 1 lbs butterfly or bow-tie pasta
- 3 tbsp butter
- 2 tbsp finely chopped onions
- 8 oz asparagus, ½" diag. slices
- 2 carrots, peeled, ¼" diag.
- 2 tsp chopped fresh thyme
- 2 cup [stock]
- 10 frozen Peas
- 1/4 cup chopped fresh basil
- 1 tsp salt
- grated Parmesan cheese
[edit] Directions
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 1-¼ 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)
