Instructions: Cook pasta in plenty of rapidly boiling salted water until almost tender, about 10 minutes. Drain and set aside, reserving some cooking water.

Combine prosciutto, butter, lima beans and 2 tablespoons reserved pasta cooking water in cold skillet and cook, covered, over medium heat, stirring occasionally, until beans begin to soften, about 5 minutes. Add squash, replace cover and cook, stirring occasionally, until squash softens and begins to glaze, about 5 minutes more.

Add tomatoes and cooked pasta to skillet and cook, stirring, until tomatoes begin to melt into sauce, about 3 minutes. Season to taste with salt and pepper (salt lightly at first; because pasta cooking water is salted, you might not need to add much).

Dust with most of grated cheese and divide among 6 heated pasta bowls. Garnish with remaining cheese and serve.

This recipe yields 6 servings.

NOTES :

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.