eat for healthPasta with Butternut Squash and Lima Beans (Serves 6) 

  • 2 Tbsp olive oil or canola oil
  • 1 large onion, thinly sliced
  • 4 garlic cloves, minced
  • 1 tsp dried thyme
  • ¼ tsp dried crushed red pepper
  • 3 ½ cups seeded, peeled butternut squash (1/2 inch pieces from about one 2 pound squash)
  • 1 – 10 ounce Package frozen baby lima beans, thawed
  • 2 cups low sodium canned vegetable broth
  • 10 ounces penne pasta, uncooked (3 cups)
  • ¼ cup grates Parmesan cheese


  1. Heat oil in large nonstick skillet over medium heat.
  2. Add onion and sauté until tender and golden, about 10 minutes. Add garlic, thyme and crushed red pepper and stir 1 minute.
  3. Add squash and lima beans and sauté 3 minutes.
  4. Add 2 cups broth and bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 6 minutes.
  5. Season to taste with pepper.
  6. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
  7. Drain. Return to pot. Add squash mixture to pasta. Toss to blend, adding more broth by 1/4 cupfuls to moisten if necessary.
  8. Transfer to bowl. Sprinkle with Parmesan cheese.

Nutrition info per serving:
Calories 310, Protein 12g, Carbohydrate 53g, Total Fat 7g, Saturated Fat 1g,
Cholesterol 0, Sodium 342mg