Vegetable Bow-ties

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Vegetable Bow-ties

 

1 lb. butterfly or bow-tie pasta

3 tablespoon butter

2 tablespoon finely chopped onions

8 ozs. asparagus, 1/2 diag. slices

2 carrots, peeled, 1/4 diag.

2 teaspoon chopped fresh thyme

2 cup stock

10 ozs. frozen peas

1/4 cup chopped fresh basil

1 teaspoon salt

grated parmesan cheese

 

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. Makes 8 servings.

 

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