Summer Squash Stew With Pasta And Lima Beans

Recipe Ingredients

1/2 lb	227g / 8oz	Short tubular pasta
		Salt - to taste
3		Prosciutto - chopped
2 tablespoons	30ml	Butter
1/2 lb	227g / 8oz	Shelled lima beans
2 lbs	908g / 32oz	Yellow squash - cubed
1/4 lb	113g / 4oz	Cherry tomatoes - cut in half
		Freshly-ground black pepper - to taste
1/4 cup	49g / 1.7oz	Grated Parmigiano-Reggiano

Recipe Instructions

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

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

Add 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.

This recipe yields 6 servings.

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

Source:
The Los Angeles Times, 08-09-2000

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