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Shells With Summer Squash, Corn, Beans and Tomato

www.nytimes.com
  • 30 minutes
  • Serves 4

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