Pasta with Butternut Squash And Lima Beans

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1 lg Onion; thinly sliced
3 1/2 c butternut; Seeded peeled, (2-pound squash), (1/2-inch pieces)
1/4 c Grated Parmesan cheese
1 pk Frozen baby lima beans;
1 tb fresh thyme; Chopped
1/4 ts Dried red pepper; crushed
2 tb olive oil
4 Garlic; minced
2 c vegetable broth; Canned
10 oz Penne pasta; (3 cups)

Original recipe makes 1



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 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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