Shells With Summer Squash, Corn, Beans and Tomato

Name: Shells With Summer Squash, Corn, Beans and Tomato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1/2 pound summer squash, diced 1/2 to 3/4 inch; Salt to taste; 2 garlic cloves, minced; 1 pound tomatoes, grated on the large holes of a box grater, or peeled, seeded and diced; Pinch of sugar; Kernels from 1 ear sweet corn; 1 1/2 cups cooked pintos or borlotti beans, with 3/4 to 1 cup of their broth or, if using canned beans, 1/2 to 3/4 cup water; 2 tablespoons slivered basil leaves; Freshly ground pepper; 3/4 pound medium pasta shells; 1 to 2 ounces Parmesan or pecorino Romano, grated optional

Servings: persons

2 tablespoons extra virgin olive oil
1/2 pound summer squash, diced 1/2 to 3/4 inch
Salt to taste
2 garlic cloves, minced
1 pound tomatoes, grated on the large holes of a box grater, or peeled, seeded and diced
Pinch of sugar
Kernels from 1 ear sweet corn
1 1/2 cups cooked pintos or borlotti beans, with 3/4 to 1 cup of their broth or, if using canned beans, 1/2 to 3/4 cup water
2 tablespoons slivered basil leaves
Freshly ground pepper
3/4 pound medium pasta shells
1 to 2 ounces Parmesan or pecorino Romano, grated optional

1
Begin heating a large pot of water for the pasta.
2
Meanwhile, heat the olive oil over medium-high heat in a wide, heavy skillet.
3
Add the summer squash.
4
Cook, stirring, until the squash begins to color, three to five minutes.
5
Season with salt, and add the garlic.
6
Stir until fragrant, just a few seconds, and add the tomatoes and a pinch of sugar.
7
Cook, stirring often, until the tomatoes have cooked down and smell fragrant, five to eight minutes.
8
Stir in the corn, beans and bean broth or water, and season to taste with salt and pepper.
9
Turn the heat to medium-low, and simmer for five minutes.
10
Stir in the basil, and keep warm.
11
When the water comes to a boil, salt generously and add the pasta.
12
Boil, following the timing directions on the package but checking a minute before the indicated time.
13
When the pasta is cooked al dente, remove 1/2 cup of the cooking water, then drain the pasta and toss with the vegetables and beans.
14
If the vegetable and bean mixture seems dry, moisten with pasta water to taste.
15
Add the cheese, toss again and serve.

700

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 1/2 pound summer squash, diced 1/2 to 3/4 inch, Salt to taste, 2 garlic cloves, minced, and more.

Yes, Shells With Summer Squash, Corn, Beans and Tomato falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!