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Summer Squash Stew With Pasta And Lima Beans


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  • 1/2 pound short tubular pasta
  • Salt to taste
  • 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 black pepper to taste
  • 1/4 cup grated Parmigiano-Reggiano


Servings 6


Step 1

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.

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