Shells With Zucchini, Corn, Beans, And Tomato Recipe

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
1 tablespoon extra virgin olive oil
2 medium zucchini, cut in large dice
Salt to taste
3/4 pound tomatoes, peeled, seeded, chopped
2 cloves garlic, minced
2 ears corn, kernels from; raw or cooked
2 teaspoons fresh thyme leaves
2 cups cooked beans, preferably pinto, borlotti or cranberry, RESERVING
1/2 cup bean broth
Freshly ground black pepper to taste
1 pound small or medium shells

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Directions:

Begin heating a large pot or pasta pot full of water.

Heat the oil over medium-high heat in a large, heavy nonstick skillet. Add the zucchini and cook, stirring, until it begins to brown, 3 to 5 minutes.

Add the garlic, stir together for about half a minute, and stir in the tomatoes and salt. Turn the heat down to medium and cook, stirring often, until the tomatoes have cooked down a bit and smell fragrant, about 10 minutes.

Stir in the corn, thyme, and beans with their liquid and continue to simmer for another 10 minutes.

Taste and add salt and pepper.

Meanwhile, cook the pasta. When the water reaches a boil, add 1 tablespoon salt and gradually add the pasta. Stir to make sure the pasta doesn't stick to the bottom of the pot, then boil until cooked al dente, firm to the bite. Drain.

Toss the pasta in the pan or a pasta bowl with the vegetables. Serve hot.

This recipe from CDKitchen for Shells With Zucchini, Corn, Beans, And Tomato serves/makes 6