Recipe by rickoholic83
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. :)
- 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
Directions See How It's Made
- 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.