Spring Butterflies (lacto) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Butterfly or bow-tie pasta,
3 tbsp: Butter,
2 tbsp: Finely chopped onions,
8 ounce: Asparagus, 1/2" diag. slices
2: Carrots, peeled, 1/4" diag.
2 tsp: Chopped fresh thyme,
2 cup: [stock],
10: Frozen peas,
1/4 cup: Chopped fresh basil,
1 tsp: Salt,
Grated parmesan cheese,
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 1-1/4 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) Source: The
National Pasta Association :
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80
Source from luhu.jp
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) Source: The
National Pasta Association :
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80
Source from luhu.jp