INGREDIENTS
2 tbsp
extra virgin olive oil
1/2 lb
summer squash
1 serving
salt
2
garlic cloves
1 pinch
sugar
1
kernels from ear corn
1 1/2 cups
borlotti beans
2 tbsp
slivered basil leaves
1 serving
pepper
3/4 lb
pasta shells
1 oz
pecorino romano
1 lb