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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|Serving Size: 1 Serving (6630g)|
|Recipe Makes: 1|
|Calories from Fat: 166 (9%)|
|Amt Per Serving||% DV|
|Total Fat 18.4g||25 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 215.4mg||66 %|
|Sodium 22734.5mg||784 %|
|Potassium 3745.8mg||99 %|
|Total Carbohydrate 355.6g||105 %|
|Dietary Fiber 30.9g||124 %|
|Sugars, other 324.7g|
|Protein 64.2g||92 %|
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Calories per serving: 1802
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