Spring Butterflies (Lacto)

This vibrant Spring Butterflies pasta dish is a delightful lacto-vegetarian option perfect for lighter meals. It features tender bow-tie pasta tossed with fresh asparagus slices, crisp carrots, and sweet peas in a rich, buttery sauce. The finely chopped onions provide a savory depth that complements the bright vegetable flavors. This recipe is quick to prepare, making it an ideal choice for busy weeknight dinners or casual gatherings. The combination of textures from the al dente pasta and crunchy vegetables ensures every bite is satisfying. Serve it as a main course with a side salad or as a hearty side dish alongside roasted chicken. It&# 226;ÂÂs a comforting yet fresh meal that highlights the best of spring produce.

Cooking Method: Boiling, Frying

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 8

Calories: 1166.4

Dietary: Low-fat, Vegetarian

Description

This vibrant Spring Butterflies pasta dish is a delightful lacto-vegetarian option perfect for lighter meals. It features tender bow-tie pasta tossed with fresh asparagus slices, crisp carrots, and sweet peas in a rich, buttery sauce. The finely chopped onions provide a savory depth that complements the bright vegetable flavors. This recipe is quick to prepare, making it an ideal choice for busy weeknight dinners or casual gatherings. The combination of textures from the al dente pasta and crunchy vegetables ensures every bite is satisfying. Serve it as a main course with a side salad or as a hearty side dish alongside roasted chicken. It&# 226;ÂÂs a comforting yet fresh meal that highlights the best of spring produce.

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 Oil
2 cup Vegetable stock
10 ounce Frozen Peas
1/4 cup Fresh herbs (thyme and basil)
1 teaspoon Salt

Directions

1
Bring a large pot of salted water to a boil.
2
Add the bow-tie pasta and cook until al dente according to package directions.
3
Drain the pasta, reserving 1 cup of pasta water.
4
Heat butter and oil in a large skillet over medium heat.
5
Add the finely chopped onions and cook until translucent and fragrant.
6
Add the asparagus slices and carrot pieces to the skillet, cooking until tender-crisp.
7
Stir in the frozen peas and vegetable stock, letting it simmer for 2 minutes.
8
Add the drained pasta to the skillet and toss to combine with the vegetables and sauce.
9
Add reserved pasta water as needed to achieve desired consistency.
10
Season with salt and fresh herbs to taste, then serve immediately.

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

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or stock to restore moisture.

Substitutions: You can substitute fresh peas with green beans or broccoli florets for variety. Fresh spinach can be added at the end for extra greens.

Variations: Add grated Parmesan cheese for a richer flavor profile, or include sun-dried tomatoes for a tangy twist.

Tips: Ensure vegetables are cut into uniform sizes for even cooking. Reserve extra pasta water if the sauce thickens too much during storage.

Keywords: asparagus, bowtie, butter, carrots, italian, lacto-vegetarian, low-fat, main-course, onions, pasta, peas, spring, vegetarian, weeknight-dinner

Read it online: https://www.chefs-mate.com/recipe/spring-butterflies-lacto/