Pasta Salad with Spinach and Lima Beans
Prep Time: 10 minutes
Cook Time: 10 minutes
Salt8 ounces short pasta, such as gemelli1/2 cup frozen lima beans or edamame2 to 3 tablespoons olive oil1 small onion, finely chopped1 pint cherry tomatoes, quartered1 large garlic clove, minced1 large bunch spinach, thick stems removed, chopped2 teaspoons balsamic vinegar, or to tasteFreshly ground black pepper2 tablespoons grated parmesan cheese
1. Bring a large pot of salted water to the boil and add the pasta. Add the lima beans or edamame five minutes before draining the pasta.2. In a large skillet over medium-high heat, warm 2 tablespoons of the oil. Add the onion and a pinch of salt; sauté until beginning to color, about 4 minutes. Add the tomatoes and garlic and continue cooking until the tomatoes begin to break down, about 2 minutes. Add the spinach, cover and cook until wilted, about 2 minutes.3. Uncover the pan and add the drained pasta and beans to the vegetables. Turn off the heat and add the balsamic. Toss until well combined. Taste and add oil, salt, pepper and balsamic as needed. Garnish with the parmesan and serve at any temperature. Find out more about this recipe on Mom Appetit's blog.