Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Lima Bean | 1/2 cup (85g) cooked | 108 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Fennel | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 Tbs. olive oil
- 1 medium onion, chopped
- 1/2 medium bulb fennel, chopped (1 cup)
- 4 medium cloves garlic, minced
- 2 Tbs. fennel seeds, lightly crushed
- 3 cups low-sodium vegetable broth
- 1 cup frozen baby lima beans
- 6 oz. green beans, trimmed and halved (1 1/2 cups)
- 1/2 tsp. salt
- 3/4 cup canned crushed tomatoes
- 1/2 cup kalamata olives, rinsed, halved and pitted
- 1/3 cup chopped fresh flat-leaf parsley
- 1/2 tsp. freshly ground pepper
- 12 oz. dried bow-tie pasta (farfalle)
- 1/2 cup freshly grated Parmesan cheese (2 oz.; optional)
- =
Directions
1. Bring large pot of lightly salted water to a boil.
2. Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Add onion and fennel and cook, stirring often, until softened, about 5 minutes. Add garlic and fennel seeds and cook, stirring, 1 minute. Stir in broth and lima beans and bring to a simmer.
3. Stir in green beans and salt, reduce heat to medium and simmer until all beans are tender, 15 to 20 minutes.
4. Add tomatoes and olives and simmer, stirring occasionally, until flavors have blended, about 5 minutes. Stir in parsley and pepper.
5. Shortly before sauce is ready, add bow ties to boiling water; stir to prevent sticking. Cook, stirring often, until just tender, 8 to 10 minutes. Drain well and place in large warm serving bowl. Add bean mixture and toss to coat. Serve sprinkled with Parmesan if desired.