PASTA: Shells with Zucchini, Corn, Beans, and Tomato

[Guest guest]

* Exported from MasterCook Mac *

 

Shells with Zucchini, Corn, Beans, and Tomato

 

Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes p. 208

Serving Size : 4 Preparation Time :0:00

Categories : Pasta, Pizza, and Bruschetta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon extra virgin olive oil

2 medium zucchini -- cut in large dice

about 1/2 pound

salt -- to taste

3/4 pound tomatoes -- peeled, seeded,

chopped

2 large garlic cloves -- minced

2 ears corn kernels -- raw or cooked

2 teaspoons fresh thyme leaves

2 cups cooked beans

preferably pinto or borlotti -- or cranberry

with 1/2 cup of their broth

or 2 cups canned beans -- rinsed plus 1/2 cup

water

freshly ground black pepper -- to taste

3/4 pound small shells -- or medium (3/4 to 1)

 

The success of this end-of-summer pasta depends on the quality of your

ingredients. The corn must be super-sweet, the tomatoes ripe. If you

have a pot of beans with liquid, the dish will be a triumph, but you can

also use canned beans with a good result.

 

MAKES 4 TO 6 SERVINGS

 

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

 

2. 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.

 

3. 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.

 

4. Toss the pasta in the pan or a pasta bowl with the vegetables.

Serve hot.

 

Advance preparation: The topping can be made a day ahead of time and

refrigerated, or it will hold on top of the stove for a few hours.

 

Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001

MC Formatted by Eruna Schultheiss

 

- - - - - - - - - - - - - - - - - -

 

Per serving (excluding unknown items): 227 Calories; 4g Fat (16%

calories from fat); 11g Protein; 40g Carbohydrate; 0mg Cholesterol; 12mg

Sodium

Food Exchanges: 2 Starch/Bread; 1/2 Lean Meat; 1 Vegetable; 1/2 Fat

 

_____