Pasta with butternut squash and lima beans

1 servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
1 large Onion; thinly sliced
4 Garlic cloves; minced
1 tablespoon Chopped fresh thyme or 1 teaspoon dried
¼ teaspoon Dried crushed red pepper
3½ cup Seeded peeled butternut squash; (from about one
; 2-pound squash)
; (1/2-inch pieces)
1 pack Frozen baby lima beans; thawed (10-ounce)
2 cups Canned vegetable broth; (or more)
10 ounces Penne pasta; (3 cups)
¼ cup Grated Parmesan cheese

Directions

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 ¼ cupfuls to moisten if necessary. Season with salt and pepper. Transfer to bowl. Sprinkle with Parmesan cheese.

Makes 6 servings.

Bon Appetit October 1999

Converted by MC_Buster.

Per serving: 1618 Calories (kcal); 34g Total Fat; (19% calories from fat); 58g Protein; 263g Carbohydrate; 16mg Cholesterol; 463mg Sodium Food Exchanges: 16½ Grain(Starch); 2 Lean Meat; 2 ½ Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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