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Most of us prefer our green beans briefly cookedjust until they’re crisp-tenderand bright green. Slightly longer cooking may dim the color, but it brings out the beans’ inherent sweetness. Braising them with lima beans, tomatoes and fennel creates a delightful sauce for pasta.
- Bring large pot of lightly salted water to a boil.
- 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.
- Stir in green beans and salt, reduce heat to medium and simmer until all beans are tender, 15 to 20 minutes.
- Add tomatoes and olives and simmer, stirring occasionally, until flavors have blended, about 5 minutes. Stir in parsley and pepper.
- 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.
- Serving Size 4 to 6 Servings
- Calories 338
- Carbohydrate Content 50 g
- Cholesterol Content 0 mg
- Fat Content 6 g
- Fiber Content 9 g
- Protein Content 12 g
- Saturated Fat Content 1 g
- Sodium Content 726 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g