Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Short tubular pasta

  2. Salt - to taste

  3. 3 Prosciutto - chopped

  4. 2 tablespoons 30ml Butter

  5. 1/2 lb 227g / 8oz Shelled lima beans

  6. 2 lbs 908g / 32oz Yellow squash - cubed

  7. 1/4 lb 113g / 4oz Cherry tomatoes - cut in half

  8. Freshly-ground black pepper - to taste

  9. 1/4 cup 49g / 1.7oz Grated Parmigiano-Reggiano

Instructions Jump to Ingredients ↑

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

  3. 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).

  4. Dust with most of grated cheese and divide among 6 heated pasta bowls. Garnish with remaining cheese and serve.

  5. This recipe yields 6 servings.

  6. 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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