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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pasta / Number of Servings: 8 |
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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. 1.80á
| Ingredients:
1 Pound(s) Butterfly or bow-tie pasta
3 Tablespoon(s) Parmesan Cheese; Grated
2 Tablespoon(s) Finely chopped onions
8 Ounce(s) Asparagus; 1/2" diag. slices
2 Carrots, peeled; 1/4" diag.
2 Teaspoon(s) Chopped fresh thyme
2 Cup(s) [stock]
10 Chopped fresh basil
1 Teaspoon(s) FUSILLI PASTA (SPIRALS) |
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