Best Pasta With Butternut Squash And Lima Beans Recipes

CREAMY BUTTERNUT SQUASH PASTA

Creamy Butternut Squash Pasta image

Good veggie dish.

Provided by Melissa Ulmer

Categories Vegetarian Pasta Main Dishes

Time 35m

Yield 8

Number Of Ingredients 11

Ingredients

1 (16 ounce) package ziti
1 tablespoon olive oil
2 cups cubed butternut squash
1 tablespoon minced fresh garlic
2 teaspoons rubbed dried sage
1 teaspoon dried thyme
1 ½ cups heavy cream
1 cup fresh spinach leaves
¼ cup grated Parmesan cheese, or more to taste
salt and ground black pepper to taste
3 tablespoons chopped walnuts

Steps:

Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain and set aside.
Meanwhile, heat olive oil in a large skillet over medium heat. Add squash and saute until fork-tender, 10 to 15 minutes. Add garlic, sage, and thyme; cook until fragrant, about 1 minute.
Fold in cream and spinach; bring to a simmer. Add 1/4 cup Parmesan cheese and season with salt and pepper. Add ziti and toss until evenly coated. Cook until sauce has thickened, 1 to 3 minutes. Remove from heat.
Divide between 8 bowls. Top with walnuts and more Parmesan.

Nutrition Facts : Calories 426.5 calories, Carbohydrate 48.7 g, Cholesterol 63.3 mg, Fat 21.7 g, Fiber 2.9 g, Protein 10.2 g, SaturatedFat 11.3 g, Sodium 63.2 mg, Sugar 2.5 g

PASTA WITH BUTTERNUT SQUASH AND LIMA BEANS RECIPE

Pasta With Butternut Squash And Lima Beans Recipe image

Provided by á-174942

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 large onion thinly sliced
4 garlic cloves minced
1 tablespoon chopped fresh thyme (or 1 tspn dried thyme)
1/4 teaspoon dried crushed red pepper
3 1/2 cups peeled butternut squash in 1/2" pieces (from about one 2-lb squash)
1 package frozen baby lima beans - (10 oz) thawed
2 cups canned vegetable broth or more if needed
Salt to taste
Freshly-ground black pepper to taste
10 ounces penne pasta - (3 cups)
1/4 cup grated Parmesan cheese

Steps:

Heat oil in large nonstick skillet over medium heat. Add onion and sauté until tender and golden, about 10 minutes. Add garlic, thyme and crushed red pepper and stir 1 minute. Add squash and lima beans and sauté 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. This recipe yields 6 servings. Per serving: calories, 358; total fat, 7 g; saturated fat, 1 g; cholesterol, 3 mg.

PASTA WITH BUTTERNUT SQUASH AND LIMA BEANS

Pasta with Butternut Squash and Lima Beans image

Categories Bean Pasta Vegetable Sauté Vegetarian Low Cal High Fiber Low Sodium Legume Lima Bean Squash Butternut Squash Fall Winter Healthy Low Cholesterol Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 large onion, thinly sliced
4 garlic cloves, minced
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1/4 teaspoon dried crushed red pepper
3 1/2 cups 1/2-inch pieces seeded peeled butternut squash (from about one 2-pound squash)
1 10-ounce package frozen baby lima beans, thawed
2 cups (or more) canned vegetable broth
10 ounces penne pasta (3 cups)
1/4 cup grated Parmesan cheese

Steps:

Heat oil in large nonstick skillet over medium heat. Add onion and sauté until tender and golden, about 10 minutes. Add garlic, thyme and crushed red pepper and stir 1 minute. Add squash and lima beans and sauté 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.