Title: Spring Butterflies (Lacto)
Categories: Pasta Lowfat Dec
Yield: 8 Servings

1	lb	Butterfly or bow-tie pasta
3	tb	Butter
2	tb	Finely chopped onions
8	oz	Asparagus; 1/2" diag. slices
2		Carrots, peeled; 1/4" diag.
2	ts	Chopped fresh thyme
2	c	[stock]
10		Frozen peas
1/4	c	Chopped fresh basil
1	ts	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. 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. 1.80á

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