Spring Butterflies

Ingredients

 * 1 lbs butterfly or bow-tie pasta
 * 3 tbsp butter
 * 2 tbsp finely chopped onions
 * 8 oz asparagus, ½" diag. slices
 * 2 carrots, peeled, ¼" diag.
 * 2 tsp chopped fresh thyme
 * 2 cup [stock]
 * 10 frozen peas
 * 1/4 cup chopped fresh basil
 * 1 tsp salt
 * grated parmesan cheese

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 1-¼ 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)