Melissa's Corporate Chefs
Butternut Squash Pasta and Lima Beans
Category
Entree
Servings
2 servings
Prep Time
5 minutes
Cook Time
35-40 minutes
Author:
Melissa's Corporate Chefs
Ingredients
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2 tablespoons Olive Oil
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1 large Maui Onion, thinly sliced
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4 cloves Organic Garlic, roasted and minced
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1 tablespoon Thyme, chopped
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¼ teaspoon Crushed Red Pepper
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3½ cups Butternut Squash, cut ½ inch pieces, seeded and peeled
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10 ounces Lima Beans
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2 cups Vegetable Broth
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10 ounces Penne Pasta
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¼ cup Parmesan Cheese, grated
Directions
Heat oil in large nonstick skillet over medium heat.
Add onion and sauté until tender and golden, about 10 minutes.
Add garlic, thyme and crushed red pepper and stir 1 minute.
Add squash and lima beans and sauté 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.
Filed in:
Butternut Squash,
Butternut Squash Pasta and Lima Beans,
Crushed Peppers,
Entree,
Garli,
Garlic,
Maui Onion,
Maui Onions,
Organic Garlic,
Thyme,
Wax Beans
