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Bean, Corn, Tomato Pasta

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By , About.com Guide

Bean, Corn, Tomato Pasta

Corn, Bean, Tomato Pasta

Photo © Molly Watson
The best of summer vegetables come together in this Bean, Corn, Tomato Pasta - add chile for a bit of kick, if you like!

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients:

  • 3/4 lb. fusilli or shells
  • 2 ears corn
  • 2 medium tomatoes (or equivalent)
  • 1/2 lb. green beans
  • 1 jalapeno chile (optional)
  • 1 clove garlic
  • 2 Tbsp. olive oil
  • 1/2 tsp. salt
  • 1/2 cup grated fresh pecorino, crumbled feta, or cheese of your choice
  • Cilantro or basil for garnish (optional)

Preparation:

  1. Bring a large pot of water to a boil. Cook pasta according to package directions until just tender to the bite. Drain.
  2. Meanwhile, shuck corn and cut off kernels. Set aside.
  3. Core, seed, and chop tomatoes and set aside.
  4. Trim green beans and cut into 1- to 2-inch lengths and set aside.
  5. Finely chop chile, if using, and garlic. Note: If you like your chile less hot, remove the seeds.
  6. In the empty pasta pot (if it's not toobig) or a large frying pan or saute pan heat oil over medium-high heat. Add garlic and chile and cook, stirring, until fragrant, about 1 minute. Add beans, 1/4 cup of water, and salt. Cover and cook 3 minutes. Add corn, cover and cook 2 minutes. Add pasta and tomatoes and stir to combine and heat everything.
  7. Sprinkle with cheese and garnish with cilantro or basil, if you like.

Make 4 servings Bean, Corn Tomato Pasta.

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