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Categories: Mains, Vegetables

Summer Squash Stew With Pasta and Lima Beans

Summer Squash Stew With Pasta and Lima Beans
Los Angeles Times

There are all kinds of stories about people who sneak over in the dead of night and leave squash on your doorstep. Some of them may even be true. Mine is. Bill is my squash neighbor. It used to be ... Read more

Total time: 35 minutes | Serves 6
  • 1/2 pound short tubular pasta
  • Salt
  • 3 slices prosciutto, chopped
  • 2 tablespoons butter
  • 1/2 pound shelled lima beans
  • 2 pounds yellow squash, cubed
  • 1/4 pound cherry tomatoes, cut in half
  • Freshly ground pepper
  • 1/4 cup grated Parmigiano-Reggiano

Step 1Cook pasta in plenty of rapidly boiling salted water until almost tender, about 10 minutes. Drain and set aside, reserving some cooking water.

Step 2Combine prosciutto, butter, lima beans and 2 tablespoons reserved pasta cooking water in cold skillet and cook, covered, over medium heat, stirring occasionally, until beans begin to soften, about 5 minutes.

Step 3Add squash, replace cover and cook, stirring occasionally, until squash softens and begins to glaze, about 5 minutes more.

Step 4Add tomatoes and cooked pasta to skillet and cook, stirring, until tomatoes begin to melt into sauce, about 3 minutes. Season to taste with salt and pepper (salt lightly at first; because pasta cooking water is salted, you might not need to add much). Dust with most of grated cheese and divide among 6 heated pasta bowls. Garnish with remaining cheese and serve.

Each serving:
302 calories; 308 mg sodium; 18 mg cholesterol; 15 grams fat; 40 grams carbohydrates; 14 grams protein; 3.11 grams fiber.
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