dinner · vegetarian · vegan · dairy-free
Summer vegetable pasta shells
Small shells tossed with browned zucchini, bursting tomatoes and sweet corn. The starchy pasta water pulls it into a light sauce.
- Time
- 35min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Tick what's finished. The rest stays in your pantry.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Boil the shells in salted water until al dente. Save a little of the cooking water, then drain.
-
2
Slice the zucchini and brown it in the oil. Add the tomatoes and corn and cook until the tomatoes split.
-
3
Toss in the shells with enough of the saved water to coat everything.
-
4
Finish with torn basil just before serving.
