This dish comes together in about as much time as it takes to read the recipe. The combination of lima beans, yellow squash and tomatoes gives it a juicy vibrancy. Make sure you’re generous with the freshly ground pepper.
6 SERVINGS AS A FIRST COURSE, 3 SERVINGS AS A LIGHT MAIN DISH
½ |
pound short tubular pasta |
3 |
slices prosciutto, chopped |
2 |
tablespoons butter |
½ |
pound shelled lima beans (fresh or thawed frozen) |
2 |
pounds yellow squash, cubed |
¼ |
pound cherry tomatoes, cut in half |
|
Salt and freshly ground pepper |
¼ |
cup grated Parmigiano-Reggiano |
Cook the pasta in plenty of rapidly boiling salted water until almost tender, about 10 minutes. Drain and set aside, reserving some of the cooking water.
Combine the prosciutto, butter, lima beans and 2 tablespoons of the reserved pasta cooking water in a cold skillet. Cook, covered, over medium heat, stirring occasionally, until the beans begin to soften, about 5 minutes.
Add the squash, replace the cover and cook, stirring occasionally, until the squash softens and begins to glaze, about 5 minutes more.
Add the tomatoes and cooked pasta to the skillet and cook, stirring, until the tomatoes begin to melt into a sauce, about 3 minutes. Season with salt and pepper to taste. (Salt lightly at first; the pasta cooking water is salted, and you might not need to add much.) Dust with most of the grated cheese and divide among six heated pasta bowls. Garnish with the remaining cheese and serve immediately.