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Ingredientes
- 1 lb pasta butterfly or possibly bow-tie pasta
- 3 Tbsp. butter
- 2 Tbsp. onions finely minced
- 8 ounce asparagus cut in 1/2-inch diagonal slices
- 2 x carrots peeled, cut in 1/4-inch diagonal slices
- 2 tsp minced fresh thyme
- 2 c. chicken stock or possibly reduced sodium canned broth
- 1 pkt frzn peas (10 ounce.)
- 1/4 c. minced fresh basil
- 1 tsp salt grated Parmesan cheese
Direcciones
- Cook pasta in a large pot of boiling salted water till tender but still hard, 8 to 10 min.
- In a large frying pan, heat butter over medium heat. Add in onion and cook 3 to 4 min, or possibly till softened. Stir in asparagus, carrots, and thyme. Cook, stirring, 1 minute. Add in stock, increase heat to medium-high, and cook till vegetables are crisp tender and stock is reduced to 1-1/4 c., about 3 min. Stir in peas and basil and heat through. Season with salt and pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 132g | |
| Recipe makes 8 servings | |
| Calories 79 | |
| Calories from Fat 40 | 51% |
| Total Fat 4.58g | 6% |
| Saturated Fat 2.79g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 463mg | 19% |
| Potassium 182mg | 5% |
| Total Carbs 7.21g | 2% |
| Dietary Fiber 2.6g | 9% |
| Sugars 2.8g | 2% |
| Protein 2.99g | 5% |
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