Ingredients Jump to Instructions ↓

  1. 2 tablespoons extra-virgin olive oil

  2. 1 small onion, diced

  3. 4 cloves garlic, minced

  4. 1 tablespoon finely chopped fresh sage or 1 teaspoon dried rubbed

  5. 4 cups vegetable broth

  6. 1 cup dry white wine

  7. 8 ounces whole-wheat medium pasta shells or other small pasta

  8. 2 cups bite-size cauliflower florets

  9. 2 cups bite-size butternut squash cubes

  10. 1/4 teaspoon salt

  11. Freshly ground pepper to taste

  12. 1 10-ounce bag frozen lima beans, thawed

Instructions Jump to Ingredients ↑

  1. Heat oil in a Dutch oven over medium heat. Add onion, garlic and sage and cook, stirring, until softened, 3 to 4 minutes.

  2. Add broth and wine; bring to a boil over medium-high heat. Add pasta, cauliflower, squash, salt and pepper and cook, stirring occasionally, until the pasta is not quite tender, about 10 minutes. Stir in lima beans and cook, stirring occasionally, until the lima beans and pasta are tender and most of the liquid is absorbed, about 5 minutes more.


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