Jen Causey
Hands-On Time
10 Mins
Total Time
25 Mins
Serves 4

How to Make It

Step 1

Cook the pasta until al dente, 
according to the package directions.

Step 2

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.

Step 3

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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