Not Your Mama’s Lima Beans-Penne with Sundried Tomatoes and Baby Lima Beans with Crumbled Bacon

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As I’ve mentioned before-I absolutely love cookbooks. And I love putting my own twist to the simplest of recipes. I found a simple recipe for Linguini with Sundried Tomatoes and Peas in my Eat Clean Diet Cookbook. It looked so yummy and simple.

Well I had no peas in my freezer, so I thought I’d improvise with what I had-and give lima beans the spotlight. Lima beans are never anyone’s favorite legume. And finicky sharks rarely tolerate them. But in this pasta dish, you’ll forget that’s what you’re eating. Even the kids.

This dish features whole wheat penne pasta and a heart healthy olive oil and Sundried tomato garlic sauce with a hint of sweet red wine, tossed with tender baby Lima beans and topped with crisp bacon crumbles.

Ready to get cooking?

Ingredients for Penne with Sundried Tomatoes and Baby Lima Beans with Crumbled Bacon
2 cups whole wheat penne
5 oz bacon
2 cups frozen baby Lima beans
1/4 cup Sundried tomatoes in oil, drained
1 1/2 Tb Sundried tomato pesto
1/4 cup olive oil
6 cloves garlic, minced
1 large shallot, minced
2 Tb sweet red wine
2 tsp chicken tomato bouillon
Salt and pepper to taste

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Bring a large pot of salted water to boiling and cook the penne as directed until al dente, about 8-10 minutes.

Meanwhile, preheat a large nonstick saucepan over medium heat. Cook the bacon until crisp and drain. Crumble or chop and set aside. Do not wipe the pan.

Add 1/4 cup olive oil to the pan. When the oil is hot (add in a piece of garlic and watch it sizzle) add the garlic and shallots. Sauté about 3 minutes over medium heat.

Meanwhile transfer the pasta to a large bowl using a slotted spoon. Do not dump the cooking water. Add the frozen baby lima beans to the water and boil 5 minutes. Then remove from heat. Drain the lima beans, reserving 1 cup of the cooking water.

Chop the Sundried tomatoes and add to the pan with the pesto. Reduce heat to medium low and simmer, stirring occasionally.

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Spoon the baby lima beans into the saucepan. Add the reserved pasta cooking water to the saucepan and 2 tsp chicken bouillon with tomato flavor. Stir to combine. Add 2 Tb sweet red wine and simmer until the liquid is reduced by half, about 8 minutes.

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Remove from heat and toss well with penne pasta in a large bowl. Season with salt and pepper, if desired.

Spoon pasta onto 4 serving plates and top each with crumbled bacon. Looking for a vegan or vegetarian version of this meal? Omit the bacon or use soy, and substitute vegetable stock for the pasta water and chicken bouillon.

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Penne with Sundried Tomatoes and Baby Lima Beans with Crumbled Bacon

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Number of servings: 4

Per Serving 690 calories

Fat 45 g

Carbs 57 g

Protein 17 g

4

Penne with Sundried Tomatoes and Baby Lima Beans with Crumbled Bacon

Weight Watchers PointsPlus®: 19

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 2 cups whole wheat penne
  • 5 oz bacon
  • 2 cups frozen baby Lima beans
  • 1/4 cup Sundried tomatoes in oil, drained
  • 1 1/2 Tb Sundried tomato pesto
  • 1/4 cup olive oil
  • 6 cloves garlic, minced
  • 1 large shallot, minced
  • 2 Tb sweet red wine
  • 2 tsp chicken tomato bouillon
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to boiling and cook the penne as directed until al dente, about 8-10 minutes.
  2. Meanwhile, preheat a large nonstick saucepan over medium heat. Cook the bacon until crisp and drain. Crumble or chop and set aside. Do not wipe the pan.
  3. Add 1/4 cup olive oil to the pan. When the oil is hot (add in a piece of garlic and watch it sizzle) add the garlic and shallots. Sauté about 3 minutes over medium heat.
  4. Meanwhile transfer the pasta to a large bowl using a slotted spoon. Do not dump the cooking water. Add the frozen baby lima beans to the water and boil 5 minutes. Then remove from heat. Drain the lima beans, reserving 1 cup of the cooking water.
  5. Chop the Sundried tomatoes and add to the pan with the pesto. Reduce heat to medium low and simmer, stirring occasionally.
  6. Spoon the baby lima beans into the saucepan. Add the reserved pasta cooking water to the saucepan and 2 tsp chicken bouillon with tomato flavor. Stir to combine. Add 2 Tb sweet red wine and simmer until the liquid is reduced by half, about 8 minutes.
  7. Remove from heat and toss well with penne pasta in a large bowl. Season with salt and pepper, if desired.
  8. Spoon pasta onto 4 serving plates and top each with crumbled bacon.

Notes

Looking for a vegan or vegetarian version of this meal? Omit the bacon or use soy, and substitute vegetable stock for the pasta water and chicken bouillon.

Did you ever eat lima beans as a kid?

You may also enjoy Extra Meaty Restaurant Style Spaghetti