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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 1 lrg onion thinly sliced
- 4 x garlic cloves chopped
- 1 Tbsp. minced fresh thyme
- Â Â (or possibly 1 tspn dry thyme)
- 1/4 tsp dry crushed red pepper
- 3Â 1/2 c. peeled butternut squash in 1/2" pcs
- Â Â (from about one 2-lb squash)
- 1 pkt frzn baby lima beans - (10 ounce) thawed
- 2 c. canned vegetable broth or possibly more if needed
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 10 ounce penne pasta - (3 c.)
- 1/4 c. grated Parmesan cheese
Direcciones
- Heat oil in large nonstick skillet over medium heat. Add in onion and saute/fry till tender and golden brown, about 10 min. Add in garlic, thyme and crushed red pepper and stir 1 minute. Add in squash and lima beans and saute/fry 3 min. Add in 2 c. broth and bring to boil. Reduce heat, cover and simmer till vegetables are tender, about 6 min. Season to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water till just tender but still hard to bite, stirring occasionally. Drain. Return to pot. Add in squash mix 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.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 227g | |
| Recipe makes 6 servings | |
| Calories 280 | |
| Calories from Fat 57 | 20% |
| Total Fat 6.51g | 8% |
| Saturated Fat 1.5g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 384mg | 16% |
| Potassium 394mg | 11% |
| Total Carbs 47.22g | 13% |
| Dietary Fiber 3.3g | 11% |
| Sugars 4.45g | 3% |
| Protein 8.82g | 14% |
