| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Dairy |
|
October 199 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
lg |
Onion; thinly sliced |
| 4 |
|
Garlic cloves; minced |
| 1 |
tb |
Chopped fresh thyme or 1 teaspoon dried |
| 1/4 |
ts |
Dried crushed red pepper |
| 3 1/2 |
c |
Seeded peeled butternut squash; (from about one |
|
|
; 2-pound squash) |
|
|
; (1/2-inch pieces) |
| 1 |
pk |
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.
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