Pasta With Butternut Squash And Lima Beans Recipe - Cooking Index
Pasta With Butternut Squash And Lima Beans Recipe - Cooking Index
| 2 tablespoons | Olive oil | |
| 1 tablespoon | Onion - thinly sliced (large) | |
| 4 | Garlic cloves - minced | |
| 1 tablespoon | Chopped fresh thyme | |
| = (or 1 tspn dried thyme) | ||
| 1/4 teaspoon | Dried crushed red pepper | |
| 3 1/2 cups | Peeled butternut squash in 1/2" pieces | |
| = (from about one 2-lb squash) | ||
| 1 x | Frozen baby lima beans - (10 oz) - thawed | |
| 2 cups | Canned vegetable broth - or more if needed | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 10 oz | Penne pasta - (3 cups) | |
| 1/4 cup | Grated Parmesan cheese |
Heat oil in large nonstick skillet over medium heat. Add onion and saute until tender and golden, about 10 minutes. Add garlic, thyme and crushed red pepper and stir 1 minute. Add squash and lima beans and saute 3 minutes. Add 2 cups broth and bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 6 minutes. Season to taste with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot. Add squash mixture to pasta. Toss to blend, adding more broth by 1/4 cupfuls to moisten if necessary. Season with salt and pepper. Transfer to bowl. Sprinkle with Parmesan cheese.
This recipe yields 6 servings.
Per serving: calories, 358; total fat, 7 g; saturated fat, 1 g; cholesterol, 3 mg.
Source:
Bon Appetit, October 1999
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