Lima Bean Pasta Recipes

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LIMA BEAN PASTA



Lima Bean Pasta image

This is a heavenly recipe for a chilly night. It is quite garlicky, so if you don't like garlic, you might want to find another option for dinner! The ingredients are very easily adjusted, so if you really like tarragon, add more. If you hate it, add less, etc. The ratios are very flexible, so don't be afraid to experiment. The parmesan adds a lot of flavour.

Provided by Julia

Categories     Main Dish Recipes     Pasta

Time 18m

Yield 4

Number Of Ingredients 7

8 ounces uncooked rotini pasta
¼ cup extra virgin olive oil
1 (15 ounce) can lima beans, drained and rinsed
2 cloves garlic, crushed
1 teaspoon dried tarragon
⅛ teaspoon salt
½ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Place rotini pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • Heat the olive oil in a skillet over medium-high heat. Place lima beans in skillet. Season with garlic, tarragon, and salt. Cook and stir until heated through. Toss with cooked rotini and top with Parmesan cheese to serve.

Nutrition Facts : Calories 453.1 calories, Carbohydrate 56.4 g, Cholesterol 8.8 mg, Fat 18 g, Fiber 6.9 g, Protein 15.9 g, SaturatedFat 3.9 g, Sodium 580.3 mg, Sugar 1.9 g

CREAMY LIMA-BEAN SOUP WITH PASTA AND PEPPERS



Creamy Lima-Bean Soup with Pasta and Peppers image

Pureeing this lima-bean soup makes it creamy; tiny pasta shapes add texture, and roasted red bell peppers give the soup an appealing fall color.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h30m

Number Of Ingredients 12

2 red bell peppers, quartered lengthwise, ribs and seeds removed
2 teaspoons olive oil
1 medium onion, chopped
4 carrots, chopped
3 garlic cloves, chopped
4 cups canned reduced-sodium vegetable broth
1/2 teaspoon dried thyme
2 packages (10 ounces each) frozen baby lima beans
1/4 cup fresh basil leaves
1 tablespoon fresh lemon juice
1 1/2 cups cooked small pasta, such as ditalini or tiny elbows
Coarse salt and ground pepper

Steps:

  • Heat broiler. Place peppers, skin sides up, on a baking sheet. Broil 4 inches from heat until charred, 18 to 20 minutes. Let cool slightly; using a paper towel, rub off blackened skins. Coarsely chop peppers; set aside.
  • Heat oil in a large saucepan over medium heat. Cook onion and carrots until beginning to soften, about 5 minutes. Add garlic, and cook until fragrant, about 1 minute.
  • Add broth, thyme, lima beans, and 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer 15 minutes. Stir in basil and lemon juice.
  • Working in batches (do not fill container more than halfway), puree soup in a blender or food processor until smooth. Return soup to pan; bring to a boil, and add pasta and reserved peppers. Season with salt and pepper. Serve hot.

LIMA BEANS PASTA CASSEROLE



lima beans pasta casserole image

THIS IS A RECIPE I MADE UP BECAUSE I WAS NOT IN THE MOOD FOR EATING MEAT. IT CAN BE PUT TOGETHER WITH INGREDIENTS YOU CAN ALWAYS FIND IN YOUR PANTRY.

Provided by nimisha pulleri

Categories     Casseroles

Time 1h

Number Of Ingredients 14

1 1/2 c medium sized shell pasta
1/2 onions, yellow, medium
1 1/2 can(s) diced canned tomatoes with italian dressing
1 tsp oregano, dried
1 tsp parsley flakes
1 tsp thyme, dried
1 tsp basil, dried
1 tsp red pepper flakes
1 tsp sage, dried
salt according to taste
1/2 can(s) lima beans
1/4 c frozen peas
200 g grated mozzarella
1/4 c bread crumbs, dry

Steps:

  • 1. boil 4 cups of water in a saucepan, add some salt,and the shell pasta to it.add one teaspoon of oil to it.cook the pasta till it has a bite to it(not raw,neither too soft).drain the water,retaining about 4-5 tablespoons of the pasta water. in a separate saucepan heat oil and add thinly sliced onions,add a little salt and saute till it gets a brown colour (caramelise the onions).
  • 2. add the spices and saute for a min or 2. add the tomatoes , lima beans(washed)and frozen peas and cook for 5-7 mins.add the pasta and toss well.remove from heat. preheat the oven to 350*F. add half the amount of bread crumbs and mix.
  • 3. place the pasta mixture at the bottom of a dish.
  • 4. use half the amount of mozzarella cheese and layer on top of the pasta mixture
  • 5. add another layer of pasta mixture. layer the remaining amount of bread crumbs on top.
  • 6. layer the remaining amount of cheese on top. bake for 20 mins or till the cheese melts completely.

PASTA WITH LIMA BEANS AND SWISS CHARD



Pasta With Lima Beans and Swiss Chard image

A teacher friend brought this in for her lunch and it smelled wonderful! I bugged her for 2 weeks to give me the recipe...this is the result. :)

Provided by rickoholic83

Categories     Greens

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 16

3 quarts water
3 tablespoons olive oil
6 garlic cloves, thickly sliced
1/4 teaspoon red pepper flakes
2 tablespoons fresh Italian parsley, chopped
1/2 onion, chopped
1 1/2 cups frozen lima beans, thawed
3/4 cup prosciutto or 3/4 cup ham, chopped
1/4 cup dry white wine
1 1/2 cups chicken stock
1/3 cup whipping cream
3/4 teaspoon salt
1/4 teaspoon black pepper
3 cups swiss chard or 3 cups spinach, thinly sliced
1 lb penne or 1 lb spaghetti
1/4 cup parmigiano-reggiano cheese, freshly grated

Steps:

  • Bring the water to a boil in a large pot.
  • Heat the olive oil in a large saute pan set on high heat until sizzling, about 2 minutes.
  • Add the garlic, red pepper flakes, parsley, onion, lima beans and prosciutto or ham.
  • Reduce the heat to medium and cook until the garlic begins to brown and the onion is soft, about 5-6 minutes.
  • Stir in the wine and boil until reduced by half, about 2 minutes.
  • Add the chicken stock, cream, salt and pepper and simmer for 10-15 minutes, until the sauce is slightly thickened.
  • Add the Swiss chard or spinach leaves to the sauce about 2 minutes before it's done, stirring well.
  • While the sauce is simmering, add the pasta to the boiling water and cook until just tender.
  • Drain the pasta well and return it to the pot.
  • Pour the sauce over the pasta and cook over medium heat, stirring constantly, for 3 minutes.
  • Remove the pan from the heat, stir in cheese and serve.

Nutrition Facts : Calories 713.1, Fat 22.6, SaturatedFat 7.5, Cholesterol 33.4, Sodium 779.5, Carbohydrate 110.7, Fiber 17, Sugar 3.4, Protein 17.9

PASTA WITH BUTTERNUT SQUASH AND LIMA BEANS



Pasta with Butternut Squash and Lima Beans image

Categories     Bean     Pasta     Vegetable     Sauté     Vegetarian     Low Cal     High Fiber     Low Sodium     Legume     Lima Bean     Squash     Butternut Squash     Fall     Winter     Healthy     Low Cholesterol     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

2 tablespoons olive oil
1 large onion, thinly sliced
4 garlic cloves, minced
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1/4 teaspoon dried crushed red pepper
3 1/2 cups 1/2-inch pieces seeded peeled butternut squash (from about one 2-pound squash)
1 10-ounce package frozen baby lima beans, thawed
2 cups (or more) canned vegetable broth
10 ounces penne pasta (3 cups)
1/4 cup grated Parmesan cheese

Steps:

  • Heat oil in large nonstick skillet over medium heat. Add onion and sauté until tender and golden, about 10 minutes. Add garlic, thyme and crushed red pepper and stir 1 minute. Add squash and lima beans and sauté 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.

GARLIC & TARRAGON LIMA BEAN PASTA



GARLIC & TARRAGON LIMA BEAN PASTA image

Categories     Pasta     Sauté     Vegetarian

Yield 3-4 People

Number Of Ingredients 10

4 cups small pasta (rotini, shell, penne, etc.)
Olive oil
Salt
Olive oil for frying
2 cans of lima beans (or flageolets)
1 head garlic, roasted
Fresh or dried tarragon to taste (suggestion: 1 Tbsp dried, palmful of fresh)
1 cup artichoke hearts, diced (optional)
Salt & pepper to taste
Grated parmesan.

Steps:

  • Boil a large pot of water, add a dash of olive oil and a few tsp. of salt (depending on your preferences). Add pasta and cook until al dente. While the pasta cooks, heat olive oil in a large frying pan. Add the roasted garlic (should be soft like a paste), beans and artichoke hearts if used. Season with tarragon, salt & pepper to taste. Add enough parmesan to coat the beans evenly (approx. 1-2 cups is normally enough). When pasta is done, mix the bean mixture in, and add more parmesan if required, and a drizzle of olive oil if dry.

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Top Asked Questions

What's the best way to cook lima beans?
Boil pasta according to directions. Cook Lima beans according to directions. RESERVE ⅓ cup of the water after cooking. Saute onion slices until they just start turning a light brown. Mix it all together including the reserved liquid. Season with salt and pepper if desired.
How long to cook lima beans in slow cooker?
Served over Mexican cornbread, it makes a delicious hearty meal. You can also do this on the stovetop. Just follow the directions on the back of the lima bean bag and add the seasonings. Slow cooker time is about 7 hours. Add a side salad for a complete meal. Four different kinds of beans baked with molasses.
What kind of spices are in Lima bean soup?
A hearty side dish of baked, kidney and lima beans slow cooked with ground beef, bacon and spices. You will need a well-stocked spice rack for this soup. Thyme, dry mustard, cayenne pepper, bay leaves, fresh basil, and fresh chives make this vegetable and bean soup flavorful and delicious.

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