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Spring Butterflies (Lacto)_1

Spring Butterflies (Lacto recipe image
This delightful Spring Butterflies pasta is the perfect way to celebrate the freshest ingredients of the season. Bow-tie pasta, also known as farfalle, provides the ideal texture to hold onto the delicate vegetables. The dish features crisp-tender asparagus spears and sweet peas, lightly saut&# 195;©ed with onions and melted butter for a rich yet comforting flavor profile. ItâÂÂs a simple, vegetarian-friendly meal that comes together in under thirty minutes, making it an excellent choice for busy weeknight dinners or casual gatherings. The bright colors and fresh taste make it visually appealing and satisfying for the whole family. Serve it warm with a sprinkle of fresh herbs for an extra pop of flavor.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 1166.4
Dietary: Low-fat, Vegetarian
Description
This delightful Spring Butterflies pasta is the perfect way to celebrate the freshest ingredients of the season. Bow-tie pasta, also known as farfalle, provides the ideal texture to hold onto the delicate vegetables. The dish features crisp-tender asparagus spears and sweet peas, lightly saut&# 195;©ed with onions and melted butter for a rich yet comforting flavor profile. ItâÂÂs a simple, vegetarian-friendly meal that comes together in under thirty minutes, making it an excellent choice for busy weeknight dinners or casual gatherings. The bright colors and fresh taste make it visually appealing and satisfying for the whole family. Serve it warm with a sprinkle of fresh herbs for an extra pop of flavor.
Ingredients
  • 1 pound Butterfly or bow-tie pasta
  • 3 tablespoon Butter
  • 2 tablespoon Finely chopped onions
  • 8 ounce Asparagus; 1/2" diag. slices
  • 2 Carrots, peeled; 1/4" diag.
  • 2 teaspoon Olive oil
  • 2 cup Vegetable stock
  • 10 ounce Frozen Peas
  • 1/4 cup Freshly grated Parmesan cheese
  • 1 teaspoon Salt
Directions
  1. 1
    Bring a large pot of salted water to a boil over high heat.
  2. 2
    Add the bow-tie pasta and cook until al dente according to package instructions.
  3. 3
    Drain the pasta, reserving 1 cup of the starchy pasta water.
  4. 4
    Meanwhile, heat the olive oil in a large skillet over medium heat.
  5. 5
    Add the finely chopped onions and cook until softened and fragrant, about 3-4 minutes.
  6. 6
    Add the sliced asparagus and carrots to the skillet and sauté for 3-4 minutes until tender-crisp.
  7. 7
    Stir in the frozen peas and vegetable stock, simmering for 2 minutes until heated through.
  8. 8
    Add the cooked pasta and butter to the skillet, tossing gently to combine.
  9. 9
    If the mixture is too dry, add reserved pasta water a few tablespoons at a time until desired consistency is reached.
  10. 10
    Stir in the Parmesan cheese and season with salt to taste.
  11. 11
    Serve immediately while hot.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1166.4kcal
% Daily Value *
Total Fat 102.7g158%
Saturated Fat 63.6g318%
Cholesterol 268.2mg90%
Sodium 5729.7mg239%
Total Carbohydrate 49.6g17%
Dietary Fiber 20.6g83%
Sugars 20.9g
Protein 20.2g41%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For added freshness, garnish with chopped fresh thyme or basil just before serving.

If you prefer a creamier sauce, you can substitute half of the vegetable stock with heavy cream or half-and-half.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to restore creaminess.

Ensure asparagus spears are trimmed of woody ends before slicing.

Keywords: asparagus, bowtie, butter, carrots, italian, lacto-vegetarian, pasta, peas, spring, vegetarian, weeknight, easy, healthy, quick, simple, comfort food, family dinner, farfalle, light, meal
Read it online: https://www.chefs-mate.com/recipe/spring-butterflies-lacto-2/