Tuesday, December 27, 2011
This is from "365 Easy Italian Recipes" by Rick Marzulllo O'Connell
--1 lb butterfly or bow-tie pasta (farfalle)
--3 TBSP Butter (I use Earth Balance instead)
--2 TBSP finely chopped onion
--8 ozs medium asparagus cut into 1/2-inch diagonal slices
--2 medium carrots, peeled and cut into 1/4-inch diagonal slices
--2 tsp chopped fresh thyme or 1/2 tsp dried
--2 cups Chicken Stock (I use Veggie broth)
--1 10 ozs package frozen peas
--1/4 cup chopped fresh basil or 1 tsp dried
--1 tsp salt
--1/4 tsp pepper
--Grated Parmesan Cheese (if you want)
1. Cook farfalle in a large pot of boiling salted water until tender by still firm.
2. 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.
3. Drain pasta and pour into a warmed large bowl. Pour primavera sauce on top and toss together. Pass a bowl of Parmesan cheese on the side.
**This recipe has been a part of our family's go-to recipes since Macon and I first married. It is easy and delicious! I will be making it tonight!
** We use Barialla Plus pasta (in the yellow box) because it has far more protein in it and tastes much much better than whole wheat pasta.
** Over the years I have adjusted this a bit: Now, here's my increased version:
--1 whole onion diced finely
--16 ozs frozen peas
--2 1/4 cup veggie broth
--2 heaping tsp of basil
--1 tsp thyme
--an entire bunch of asparagus (sliced thinly up until the last 1/4 or so of the stalks)
--everything else remains the same as the original recipe. I have just come to want more veggies over the years and find that it tastes just as delicious this way.