| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta, Lowfat, Prodigy, Dec., Fatfree |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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