Spring Butterflies

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
--3 carrots
--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.

Pasta with Veggies

This recipe is excellent with a Pinot Noir or a red wine that is a blend (e.g., blends of zinfandel, cabernet and merlot). You can use regular pasta, but we use "Barilla Plus" (in the yellow box).  It has far more protein and tastes MUCH better than whole wheat pasta.  (I believe there is as much protein in 2 ozs of Barilla Plus as there is in a serving of shrimp. something like 17 grams or so.)

INGREDIENTS:
* 3 red peppers, washed, cored, sliced and diced
* 3 yellow peppers, washed, cored, sliced and diced
* 3 orange peppers, washed, cored, sliced and diced
* 1 bag of already cut broccoli, or 3 heads of broccoli chopped up to bite-size pieces
* 1 bag of frozen peas
* 1 large white onion diced
* 2 TBSP minced or pressed garlic (pressed garlic has a stronger flavor)
* 3 TBSP Olive OIl
* 2 tsp dried basil leaves
* 1/2 to 1 tsp of Salt (according to taste)
* 1/4 to 1/2 tsp of coarse black pepper (according to taste)
* 1 lb of angel hair

DIRECTIONS:

* In a very large skillet (mine is 12 inches in diameter), over MEDIUM heat warm the Olive Oil and add the onions and garlic. Stir a couple of minutes.

* ADD the peppers and broccoli and salt and pepper. Stir for 5-10 minutes to your preferred level of tenderness.

* ADD the frozen peas and basil and heat through.

* in the meantime, cook the pasta according to the directions on its label.

* After draining the pasta and completing the Veggies, pour the Veggies over the pasta and serve.

OPTIONS:

* If you would like, freshly grated Parmesan is an excellent topper for this pasta.

* You may want to add a bit more Olive Oil to the pasta before adding the veggies. It is up to you.

* If you are avoiding dairy, then adding some Nutritional Yeast Flakes as a topping is actually quite yummy, too.

You will not need a salad in addition as the veggie sauce will be more than enough veggies for the meal.

Pasta Salad with Black-Eyed Peas and Corn

This meal is one my mother-in-law made when we visited her and her husband in Miami Springs. She served it on a bed of spinach leaves, which was a perfect compliment to the meal. She got it from http://www.vegkitchen.com/front-page/pasta-salad-with-black-eyed-peas-and-corn

"Serves: 6
* 8 ounces pasta, any short, chunky shape
* 15- to 16-ounce can black -eyed peas, drained and rinsed
* 2 Cups cooked corn kernels, preferably fresh (from 3 large ears)
* 1 Cup or so snow peas, trimmed, halved crosswise, and briefly steamed, or 2 large celery stalks, diced
* 1/2 medium red bell pepper, cut into narrow strips
* 2 scallions, thinly sliced
* 1/2 Cup vinaigrette, or more to taste
* 1/4 to 1/2 Cup chopped fresh parsley

Optional additions (any or all, as desired):

* Halved cherry tomatoes
* Halved oil-cured black olives
* Chopped fresh dill and/or oregano leaves as desired

Cook the pasta in plenty of rapidly simmering water until al dente. Drain and rinse under cool water, then drain well again.

Combine the cooked pasta with the remaining ingredients in a serving bowl, and toss together. Add the dressing and toss again. Cover and refrigerate until needed, or serve at once."