2 leeks, white and light green parts only, chopped
3 cups chopped yellow squash (about 2 medium)
6 cups vegetable stock
2 cups frozen baby lima beans, thawed
¾ teaspoon kosher salt
1 pound asparagus, trimmed and cut into 1-in. pieces
1 cup halved cherry tomatoes
1 ounce Parmesan cheese, shaved (about ¼ cup)
1 teaspoon black pepper
Fat 7g (2g saturated fat)
How to Make It
Cook the pasta until al dente, according to the package directions.
Meanwhile, heat the oil in a large Dutch oven over medium-high. Add the leeks and cook, stirring often, until slightly softened, about 3 minutes. Add the squash and cook, stirring often, until softened, about 3 minutes. Add the vegetable stock, lima beans, and salt; bring to a boil. Reduce heat to medium-low; cover and simmer until the beans are tender, about 10 minutes.
Stir in the asparagus, tomatoes, and cooked pasta; cover and simmer until heated through, about 2 minutes. Serve topped with the Parmesan and pepper.
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