Recipes with tomatoes, corn and zucchini

  • Updated: August 21, 2013 - 11:50 AM

SHELLS WITH SUMMER SQUASH, CORN, BEANS AND TOMATO

Serves 4.

From the New York Times.

• 2 tbsp. extra-virgin olive oil

1/2 lb. summer squash, diced (1/2- to 3/4-inch)

• Salt to taste

• 2 cloves garlic, minced

1 lb. tomatoes, grated on the large holes of a box grater, or peeled, seeded and diced

• Pinch of sugar

• Kernels from 1 ear of corn

1 1/2 c. cooked pinto beans, with 3/4 to 1 c. of their broth or, if using canned beans, 1/2 to 3/4 c. water

• Pepper

• 2 tbsp. slivered basil leaves

• 3/4 lb. medium pasta shells

1 to 2 oz. Parmesan or pecorino Romano cheese, grated, optional

Directions

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, 3 to 5 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, 5 to 8 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 5 minutes. Stir in the basil, and keep warm.

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