Spring Butterflies

Description
A fresh and lively side dish or a main course if served with whole grain bread, bean salad and fruit for dessert.

Ingredients

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

Directions

 * 1) Cook pasta in a large pot of boiling salted water until tender but still firm, 8 to 10 minutes.
 * 2) In a large frying pan, melt butter over medium heat.
 * 3) Add onion and cook 3 to 4 minutes, or until softened.
 * 4) Stir in asparagus, carrots, and thyme.
 * 5) Cook, stirring, 1 minute.
 * 6) Add stock, increase heat to medium-high, and cook until vegetables are crisp tender and stock is reduced to 1¼ cups, about 3 minutes.
 * 7) Stir in peas and basil and heat through.
 * 8) Season with salt and pepper.

Nutritional information
Per serving:
 * 298 calories | total fat 6 g (17% of calories)