SHELLS WITH SUMMER SQUASH, CORN, BEANS AND TOMATO
You can use canned beans for this dish, but if you happen to have cooked pintos or borlottis in broth, use the broth for the pasta sauce.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 30m
Yield Serves four
Number Of Ingredients 12
Steps:
- Begin heating a large pot of water for the pasta.
- Meanwhile, heat the olive oil over medium-high heat in a wide, heavy skillet. Add the summer squash. Cook, stirring, until the squash begins to color, three to five minutes. Season with salt, and add the garlic. Stir until fragrant, just a few seconds, and add the tomatoes and a pinch of sugar. Cook, stirring often, until the tomatoes have cooked down and smell fragrant, five to eight minutes. Stir in the corn, beans and bean broth or water, and season to taste with salt and pepper. Turn the heat to medium-low, and simmer for five minutes. Stir in the basil, and keep warm.
- When the water comes to a boil, salt generously and add the pasta. Boil, following the timing directions on the package but checking a minute before the indicated time. 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. If the vegetable and bean mixture seems dry, moisten with pasta water to taste. Add the cheese, toss again and serve.
Nutrition Facts : @context http, Calories 522, UnsaturatedFat 7 grams, Carbohydrate 92 grams, Fat 9 grams, Fiber 10 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 847 milligrams, Sugar 7 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
IDYSCO
[email protected]This dish is so easy to make and it's always delicious. I love that I can use whatever vegetables I have on hand.
Aderogba Muminah
[email protected]I've made this dish several times and it's always a hit. It's a great way to use up leftover vegetables.
SmiLE K
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids love the sweet corn and beans, and they always ask for seconds.
Omhller Robotsha
[email protected]I made this dish for a party and it was a huge hit. Everyone loved the fresh flavors and the light sauce.
Luthabo Maguire
[email protected]This dish is so easy to make and it's always delicious. I love that I can use whatever vegetables I have on hand.
Richard Taylor
[email protected]I've made this dish several times and it's always a crowd-pleaser. The vegetables are always cooked perfectly and the sauce is flavorful and light.
lo dasso
[email protected]This recipe is a great way to use up summer produce. I used fresh corn, beans, and tomatoes from my garden, and the dish was amazing. The flavors were so fresh and bright, and the sauce was perfect.
Temple BoClair
[email protected]I made this dish last night and it was delicious! The vegetables were so fresh and flavorful, and the sauce was perfect. I served it over pasta and it was a hit with everyone at the table.
Yared Asmelash
[email protected]This dish was a hit with my family! The flavors were fresh and summery, and the vegetables were cooked perfectly. I especially loved the addition of the corn and beans, which gave the dish a nice sweetness and crunch. I will definitely be making this