---------- Recipe via Meal-Master (tm) v8.02
 
      Title: SPRING BUTTERFLIES (LACTO)
 Categories: Pasta, Low-fat, Prodigy, 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. 1.80
 
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