New York City Chefs Daily Recipe for 8/06/2001 : Recipe for Pasta with Vegetables
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Pasta with Vegetables recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes. New York, New York - Restaurant capital of the world.

NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 8/06/2001 : Recipe for Pasta with Vegetables
"Pasta with Vegetables"

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"As we graze it grows"

1 pound butterfly or bow tie pasta
3 tablespoons butter
2 tablespoons finely chopped onion
8 ounces medium asparagus, cut into 1/2 inch diagonal slices
2 medium carrots, peeled and cut into 1/4 inch diagonal slices
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
2 cups Chicken Stock
1 10 ounce package of frozen peas
1/4 cup chopped fresh basil or 1 teaspoon dried
1 teaspoon salt
1/4 teaspoon pepper
Grated Parmesan cheese

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.  Drain pasta and pour into a warmed bowl. Pour primavera sauce on top and toss together.  Pass a bowl of Parmesan cheese on the side.
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