Shells With Summer Squash, Corn, Beans and Tomato

• 2 tablespoons extra virgin olive oil
• 1/2 pound summer squash, diced 1/2 to 3/4 inch
• Salt to taste
• 2 garlic cloves, minced
• 1 pound tomatoes, grated on the large holes of a box grater, or peeled, seeded and diced
• Pinch of sugar
• Kernels from 1 ear sweet corn
• 1 1/2 cups cooked pintos or borlotti beans, with 3/4 to 1 cup of their broth or, if using canned beans, 1/2 to 3/4 cup water
• 2 tablespoons slivered basil leaves
• Freshly ground pepper
• 3/4 pound medium pasta shells
• 1 to 2 ounces Parmesan or pecorino Romano, grated optional

1. Begin heating a large pot of water for the pasta.
2. Meanwhile, heat the olive oil over medium-high heat in a wide, heavy skillet.
3. Add the summer squash.
4. Cook, stirring, until the squash begins to color, three to five minutes.
5. Season with salt, and add the garlic.
6. Stir until fragrant, just a few seconds, and add the tomatoes and a pinch of sugar.
7. Cook, stirring often, until the tomatoes have cooked down and smell fragrant, five to eight minutes.
8. Stir in the corn, beans and bean broth or water, and season to taste with salt and pepper.
9. Turn the heat to medium-low, and simmer for five minutes.
10. Stir in the basil, and keep warm.
11. When the water comes to a boil, salt generously and add the pasta.
12. Boil, following the timing directions on the package but checking a minute before the indicated time.
13. When the pasta is cooked al dente, remove 1/2 cup of the cooking water, then drain the pasta and toss with the vegetables and beans.
14. If the vegetable and bean mixture seems dry, moisten with pasta water to taste.
15. Add the cheese, toss again and serve.

extra virgin olive oil, summer, salt, garlic, tomatoes, sugar, kernels from, pintos, basil, freshly ground pepper, pasta shells, parmesan

Taken from cooking.nytimes.com/recipes/1013801 (may not work)