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?