1 small onion, diced
4 clove garlic, minced
1 Tbsp finely chopped fresh sage or 1 teaspoon dried rubbed
4 cup vegetable broth
1 cup dry white wine
8 oz whole-wheat medium pasta shells or other small pasta
2 cup bite-size cauliflower florets
2 cup bite-size butternut squash cubes
¼ tsp salt
freshly ground pepper to taste
10 oz frozen lima beans, thawed
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.
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 468 14%
- Calories from fat 81 27%
- Total Fat 9gm 25%
- Sodium 655mg 52%
- Total Carbohydrates 76gm
- Fiber 13gm
- Protein 16gm
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.