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: 0 hour, 20 minutes
Cook Time: 0 hour, 10 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:
- Bring a large pot of water to a boil. Cook pasta according to package directions until just tender to the bite. Drain.
- Meanwhile, shuck corn and cut off kernels. Set aside.
- Core, seed, and chop tomatoes and set aside.
- Trim green beans and cut into 1- to 2-inch lengths and set aside.
- Finely chop chile, if using, and garlic. Note: If you like your chile less hot, remove the seeds.
- 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.
- Sprinkle with cheese and garnish with cilantro or basil, if you like.
Make 4 servings Bean, Corn Tomato Pasta.
