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Shells With Summer Squash, Corn, Beans and Tomato

Martha Rose Shulman
  • 30 minutes
  • Serves

INGREDIENTS

1

1 ear sweet corn, Kernels from

1

summer squash, diced 1/2 to 3/4 inch

2 tbsp

Basil, leaves

2

Garlic cloves

1 1/2 cups

Pintos or borlotti beans, cooked

1 lb

Tomatoes

3/4 lb

Pasta shells, medium

1

Pepper, Freshly ground

1

Salt

1 pinch

Sugar

2 tbsp

Olive oil, extra virgin

1 oz

Parmesan or pecorino romano