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Summer Squash Stew With Pasta and Lima Beans

Time 35 minutes
Yields Serves 6
Summer Squash Stew With Pasta and Lima Beans
1

Cook pasta in plenty of rapidly boiling salted water until almost tender, about 10 minutes. Drain and set aside, reserving some cooking water.

2

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.

3

Add squash, replace cover and cook, stirring occasionally, until squash softens and begins to glaze, about 5 minutes more.

4

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.


Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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