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Misc: Spring Butterflies

Source of Recipe

meals.com


List of Ingredients

16 ounces farfalle (bowties)
3 tablespoons butter
2 tablespoons grated onion
1/2 pound asparagus, sliced
2  carrots, peeled and thinly sliced
1 teaspoon crushed dried thyme
2 cups non-fat chicken broth
1 10-oz. package frozen peas
2 tablespoons chopped fresh basil
1 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons grated Parmesan cheese


Recipe

Cook farfalle in a large pot of boiling salted water until tender but still firm, 8 to 10 minutes; drain and set aside.

Melt butter in a large, heavy skillet over medium heat. Add onion and cook 3 to 4 minutes or until softened. Stir in asparagus, carrots and thyme; cook, stirring occasionally, 4 to 5 minutes. Add chicken broth, increase heat to medium-high; cook until vegetables are tender-crisp, about 5 to 7 minutes. Stir in frozen peas, basil, salt and pepper; heat thoroughly.

Combine vegetable mixture with pasta; toss to mix. Sprinkle with Parmesan cheese.