---------- Recipe via Meal-Master (tm) v8.02
  Categories: Pasta, Low-fat, Prodigy, Dec.
       Yield: 8 servings
       1 lb Butterfly or bow-tie pasta
       3 tb Butter
       2 tb Finely chopped onions
       8 oz Asparagus; 1/2 diag. slices
       2    Carrots, peeled; 1/4 diag.
       2 ts Chopped fresh thyme
       2 c  [stock]
      10    Frozen peas
     1/4 c  Chopped fresh basil
       1 ts Salt
            Grated parmesan cheese
   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. 1.80á