Pasta With Butternut Squash And Lima Beans

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - thinly sliced (large)
4		Garlic cloves - minced
1 tablespoon	15ml	Chopped fresh thyme
		= (or 1 tspn dried thyme)
1/4 teaspoon	1.3ml	Dried crushed red pepper
3 1/2 cups	693g / 24oz	Peeled butternut squash in 1/2" pieces
		= (from about one 2-lb squash)
1		Frozen baby lima beans - (10 oz) - thawed
2 cups	474ml	Canned vegetable broth - or more if needed
		Salt - to taste
		Freshly-ground black pepper - to taste
10 oz	284g	Penne pasta - (3 cups)
1/4 cup	36g / 1.3oz	Grated Parmesan cheese

Recipe Instructions

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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