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Garden Pasta with Lima Beans

Yield: Serves 8. Each serving: 1 cup.



This great pasta dish uses lima beans to add texture and appeal to this dish.

3 cups penne pasta
1 teaspoon minced garlic
1 cup chopped onion
1-1/2 cups low-fat chicken broth
1 cup frozen baby lima beans
1 cup diced tomatoes
1 cup sliced mushrooms
1/2 cup diced green onion
2 tablespoon chopped fresh basil
4 tablespoon parmesan cheese

Cook penne pasta according to package directions.

Generously spray a large nonstick skillet with olive oil cooking spray and heat over medium-high heat. Saute the garlic and onion until golden brown, about 2 minutes.

Add the broth, lima beans, tomatoes, mushrooms and onion. Bring to a boil then reduce heat to a simmer. Cook until the veggies are tender, about 3 minutes.

Add the pasta and basil. Heat all together in skillet then serve hot with the parmesan over the top.