Prep 15 mins
Cook 25 mins
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. :)
- 2838.0 ml water
- 44.37 ml olive oil
- 6 garlic cloves, thickly sliced
- 1.23 ml red pepper flakes
- 29.58 ml fresh Italian parsley, chopped
- 1 onion, chopped
- 354.88 ml frozen lima beans, thawed
- 177.44 ml prosciutto or 177.44 ml ham, chopped
- 59.14 ml dry white wine
- 354.88 ml chicken stock
- 78.07 ml whipping cream
- 3.69 ml salt
- 1.23 ml black pepper
- 709.77 ml swiss chard or 709.77 ml spinach, thinly sliced
- 453.59 g penne or 453.59 g spaghetti
- 59.14 ml parmigiano-reggiano cheese, freshly grated
- 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.
Oh MY! This is just delicious! What a deeply flavorful dish! I did just as recipe said, using prosciutto and I wouldn't change a thing! Thanks for a wonderful recipe!!!
This is a delicious recipe. I substituted yoghurt for cream and it came out really well. Used other greens as spinach not in season, but still tasted great. I've already made it several times, and it is becoming a favourite. Thanks!
This unusual combination of ingredients rocks! I made the full amount of sauce but cooked only 1/2 pound of pasta for the 2 of us. I took the prosciutto and spinach route as I had those on hand and used thawed baby limas. Despite the huge amount of garlic, the taste was not overpowering at all; maybe because it's sliced instead of minced? My sauce didn't thicken as much as I anticipated but it coated the linguine well. The only tweaks I will make next time are to precook the beans for a couple of minutes (they were still a little crunchy) and omit the salt as the cheese takes care of that. Thanks for turning me on to this delicious recipe!