Farfalle With Lima Beans and Sun-Dried Tomatoes

(from saymyname’s recipe box)

Serves 4 people

Categories: Main Dish, Pasta, Vegetarian

Ingredients

  • 6 tablespoons olive oil
  • 1/2 cup coarsely chopped onion
  • 8 sun-dried tomatoes packed in oil, blotted, and cut into thin slices
  • 1 -2 garlic clove, minced
  • 8 ounces farfalle pasta
  • 1 (10 ounce) package fordhook frozen lima beans
  • fresh ground black pepper

Directions

  1. Heat oil in a skillet; add in onion; saute/stir until golden; stir in the tomatoes and garlic; set aside.

  2. Meanwhile, cook farfalle in plenty of boiling salted water 3 minutes; add in the lima beans; cook until the pasta is al dente and the lima beans are tender, about 8 minutes; drain.

  3. Toss the oil mixture and the pasta mixture together until blended; sprinkle with black pepper (and salt, if needed).

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