Recipe: Spring Butterflies (bow tie pasta with vegetables)

Spring Butterflies (bow tie pasta with vegetables)
Source: The National Pasta Association
Servings: 8

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

1 pound pasta -- butterfly or bowtie
3 tablespoons butter
2 tablespoons onion -- finely chopped
8 ounces asparagus -- 1/2-inch diagonal slices
2 carrots -- peeled; 1/4-inch diagonal
2 teaspoons fresh thyme
2 cups vegetable stock -- or any flavor
10 frozen peas
1/4 cup fresh basil
1 tablespoon 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.