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A fresh and lively side dish or a main course if served with whole grain bread, bean salad and fruit for dessert. 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. Nutrition (per serving): 298 calories Total Fat 6 g (17% of calories) Source: The National Pasta Association : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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|Serving Size: 1 Serving (93g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 39 (95%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 11.4mg||4 %|
|Sodium 31.1mg||1 %|
|Potassium 14.2mg||0 %|
|Total Carbohydrate 0.7g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.4g|
|Protein 0.2g||0 %|
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Calories per serving: 41
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