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Spring Butterflies (Bow Tie Pasta With Vegetables)
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- #88326
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 pound pasta, butterfly or bowtie
3 tablespoons butter
2 tablespoons onion, finely chopped
8 ounces asparagus, 1/2-inch diagonal slices
2 carrots, peeled, 1/4-inch diagonal slices
2 teaspoons fresh thyme
2 cups vegetable stock, or any flavor
10 ounces frozen peas
1/4 cup fresh basil
1 tablespoon salt
grated Parmesan cheese
directions
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. Garnish with grated parmesan cheese.
added by
mary01
nutrition data
Nutritional data has not been calculated yet.
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