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Pasta With Butternut Squash And Lima Beans

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CATEGORY CUISINE TAG YIELD
Grains, Vegetables, Dairy October 199 1 Servings

INGREDIENTS

2 T Olive oil
1 Onion, thinly sliced
4 Garlic cloves, minced
1 T Chopped fresh thyme or 1
teaspoon dried
1/4 t Dried crushed red pepper
3 1/2 c Seeded peeled butternut
squash from about one
2-pound squash
1/2-inch pieces
1 Frozen baby lima beans
thawed 10-ounce
2 c Canned vegetable broth, or
more
10 oz Penne pasta, 3 cups
1/4 c Grated Parmesan cheese

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.  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: 16 1/2 Grain(Starch); 2 Lean
Meat; 2 1/2 Vegetable; 0  Fruit; 6 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Society’s rejects have a special place in God’s heart”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2064
Calories From Fat: 398
Total Fat: 44.2g
Cholesterol: 26.9mg
Sodium: 3698mg
Potassium: 3909.6mg
Carbohydrates: 352.1g
Fiber: 34.8g
Sugar: 27.9g
Protein: 69.7g


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