Summer Squash Stew With Pasta And Lima Beans Recipe - Cooking Index
Summer Squash Stew With Pasta And Lima Beans Recipe - Cooking Index
| 1/2 lb | Short tubular pasta | |
| Salt - to taste | ||
| 3 x | Prosciutto - chopped | |
| 2 tablespoons | Butter | |
| 1/2 lb | Shelled lima beans | |
| 2 lbs | Yellow squash - cubed | |
| 1/4 lb | Cherry tomatoes - cut in half | |
| Freshly-ground black pepper - to taste | ||
| 1/4 cup | Grated Parmigiano-Reggiano |
Cook pasta in plenty of rapidly boiling salted water until almost tender, about 10 minutes. Drain and set aside, reserving some cooking water.
Combine prosciutto, butter, lima beans and 2 tablespoons reserved pasta cooking water in cold skillet and cook, covered, over medium heat, stirring occasionally, until beans begin to soften, about 5 minutes. Add squash, replace cover and cook, stirring occasionally, until squash softens and begins to glaze, about 5 minutes more.
Add tomatoes and cooked pasta to skillet and cook, stirring, until tomatoes begin to melt into sauce, about 3 minutes. Season to taste with salt and pepper (salt lightly at first; because pasta cooking water is salted, you might not need to add much).
Dust with most of grated cheese and divide among 6 heated pasta bowls. Garnish with remaining cheese and serve.
This recipe yields 6 servings.
Each serving: 302 calories; 308 mg sodium; 18 mg cholesterol; 15 grams fat; 40 grams carbohydrates; 14 grams protein; 3.11 grams fiber.
Source:
The Los Angeles Times, 08-09-2000
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