Recipe - Pasta With Butternut Squash And Lima Beans

2 tablespoon Olive oil
1 lg Onion; thinly cut or sliced up
4 Garlic cloves; minced
1 tablespoon Chopped fresh thyme or 1
teaspoon dried
One fourth teaspoon Dried crushed red pepper
3 One half cup Seeded peeled butternut
squash; (from about one
; 2pound squash)
; (1/2inch pieces)
1 pack Frozen baby lima beans;
thawed (10ounce)
2 cup Canned vegetable broth; (or
more)
10 ounce Penne pasta; (3 cups)
One fourth cup Grated Parmesan cheese

Heat oil in large nonstick skillet over medium heat. Add onion and saute
until tender and golden, about 10 minutes. Add garlic, thyme and crushed
red pepper and stir 1 minute. Add squash and lima beans and saute 3
minutes. Add 2 cups broth and bring to boil. Reduce heat, cover and simmer
until vegetables are tender, about 6 minutes. Season to taste with salt and
pepper.

Meanwhile, cook pasta in large pot of boiling salted water until just
tender but still firm to bite, stirring occasionally. Drain. Return to pot.
Add squash mixture to pasta. Toss to blend, adding more broth by 1/4
cupfuls to moisten if necessary. Season with salt and pepper. Transfer to
bowl. Sprinkle with Parmesan cheese.

Makes 6