Indulge in the vibrant flavors of summer with this delightful Shells with Summer Squash, Corn, Beans, and Tomato dish. This vibrant recipe showcases the best of seasonal produce, creating a symphony of flavors that will tantalize your taste buds. A medley of tender summer squash, sweet corn, crisp green beans, and juicy tomatoes is sautéed together, creating a colorful and flavorful base for the dish. Plump and succulent shrimp add a touch of briny sweetness, while a creamy sauce made with Parmesan cheese and fresh herbs brings it all together. Served over al dente shells, this dish is a perfect balance of textures and flavors, making it a standout main course or an impressive side dish for your next gathering.
In addition to the main recipe, you'll also find variations that cater to different dietary preferences and tastes. For a vegetarian delight, simply omit the shrimp and add extra vegetables like zucchini or bell peppers. If you prefer a spicier kick, incorporate some diced jalapeños or a pinch of chili flakes. For a more substantial meal, top the dish with shredded chicken or grilled fish. No matter how you choose to prepare it, this versatile recipe is sure to become a summer staple in your kitchen.
SHELL BEAN SUCCOTASH
Here is another great opportunity to make an end-of-summer dish, so long as corn and squash are still available in farmers' markets. This is most authentic, and prettiest, if you use fresh lima beans, but I enjoy any kind of shell bean I can find.
Provided by Martha Rose Shulman
Categories one pot, side dish
Time 1h15m
Yield Serves 6
Number Of Ingredients 13
Steps:
- Combine the beans, onion, water, garlic, bouquet garni and salt in a heavy saucepan or soup pot, and bring to a simmer. Cover and simmer 45 minutes, or until the beans are tender. Taste and adjust salt. Remove and discard the onion, the bouquet garni and the garlic cloves. Drain though a strainer or colander set over a bowl.
- Heat the olive oil in a large, heavy skillet over medium heat, and add the red onion. Cook, stirring, until it begins to soften, for about three minutes. Add the squash, and salt to taste. Cook, stirring, until the squash begins to soften and look translucent, three to four minutes. Add the garlic and corn. Cook for about four minutes, stirring often. Season with salt and pepper. Add the beans and sage, and continue to cook, stirring, for another minute or two. Taste and adjust seasonings. If you want this to be more moist, stir in some of the bean broth.
Nutrition Facts : @context http, Calories 90, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 5 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 900 milligrams, Sugar 2 grams
JUMBO SHELLS STUFFED WITH SPINACH AND CORN
These spinach and corn stuffed shells are a very yummy, filling dish.
Provided by creativelife247
Categories Main Dish Recipes Pasta
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
- Meanwhile, heat grapeseed oil in a deep skillet over medium heat. Add spinach, corn, chicken bouillon, salt, and pepper. Cook until spinach and corn are tender, about 5 minutes.
- Drain pasta shells. Fill with corn-spinach mixture. Place shells back into the same deep skillet and cover with diced tomatoes. Mix tomato paste and warm water together and pour onto shells.
- Cover and cook on medium heat until tomatoes are heated through, about 10 minutes. Garnish with dried cilantro.
Nutrition Facts : Calories 381.9 calories, Carbohydrate 62.3 g, Cholesterol 0.1 mg, Fat 10.8 g, Fiber 5.9 g, Protein 12.2 g, SaturatedFat 1.2 g, Sodium 1225.3 mg, Sugar 10 g
SUMMERTIME TOMATO SALAD
My crazy good salad has cherry tomatoes, squash and blueberries together in one bowl. Then I layer on the flavor with fresh corn, red onion and mint. -Thomas Faglon, Somerset, New Jersey
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, bring 8 cups water to a boil. Add corn; cook, uncovered, until crisp-tender, 2-4 minutes. Remove corn and immediately drop into ice water to cool; drain well., Cut corn from cobs and place in a bowl. Add remaining ingredients; toss to combine. Refrigerate, covered, until cold, about 30 minutes.
Nutrition Facts : Calories 95 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 108mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
SPRING SHELLS AND CHEESE
Provided by Food Network Kitchen
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Grate the zucchini into a colander using the large holes of a box grater. Toss with 1 tablespoon salt, then place in the sink to drain, about 15 minutes. Squeeze out the excess liquid.
- Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Add the flour, nutmeg, cayenne, 2 teaspoons salt, and black pepper to taste and mix with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 3 minutes. Slowly whisk in the milk, then add the thyme, bay leaves and lemon zest and bring to a boil, stirring. Reduce the heat and simmer until thickened slightly, about 25 minutes. Strain into a bowl; discard the herbs.
- Meanwhile, position a rack in the upper third of the oven and preheat to 425 degrees F. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 8 minutes. Drain and add to the sauce.
- Melt the remaining 4 tablespoons butter in a skillet over medium heat. Add the shallots and cook until translucent, 2 to 3 minutes. Add the zucchini and cook, stirring, until almost tender, about 4 minutes. Add the zucchini mixture to the pasta along with the egg yolks and all but 3 tablespoons of both cheeses; stir to combine, then add the spinach.
- Transfer the mixture to a 9-by-13-inch baking dish and sprinkle with the reserved cheeses. Bake until browned on top and heated through, 25 to 30 minutes. Let rest 10 minutes before serving.
SUMMER GARDEN FISH TACOS
I like to serve fish tacos with quinoa and black beans for a complete and satisfying meal. If you've got them, add colorful summer toppings like bright peppers, green onions or purple carrots. -Camille Parker, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Lightly oil the grill rack. Grill corn and pepper, covered, over medium heat until tender, 10-12 minutes, turning occasionally. Cool slightly., Meanwhile, sprinkle fish with salt. Grill fish and squash, covered, over medium heat until fish just begins to flake easily with a fork and squash is tender, 7-9 minutes, turning once., Cut corn from cob and place in a bowl. Chop pepper and squash; add to corn. Stir in tomato, onion, cilantro, lime zest and lime juice. Serve fish in taco shells; top with corn mixture and avocado slices.
Nutrition Facts : Calories 278 calories, Fat 10g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 214mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges
BAKED SHELLS WITH WINTER SQUASH
This is a grown-up alternative to macaroni and cheese, but even kids might approve.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Butter a 9-by-13-inch baking dish. Heat 3 tablespoons oil in a large skillet over medium-low heat. Add onions; season with salt and pepper. Cover; cook until onions are soft and release liquid, 15 minutes. Uncover; raise heat to medium. Cook, stirring, until onions are browned, 20 to 25 minutes. Stir in 1 teaspoon rosemary.
- Meanwhile, cook pasta in large pot of boiling salted water 2 minutes less than package instructions suggest. Drain, reserving 1 1/2 cups cooking water. Return pasta to pot.
- Stir squash and reserved pasta water into onions; simmer 2 minutes. Toss squash mixture and 1/2 cup Parmesan with pasta. Transfer to prepared dish.
- Combine bread cubes with remaining Parmesan, rosemary, and oil; season with salt and pepper. Top pasta with bread cubes; bake until golden brown, 10 to 15 minutes.
Tips:
- Prep your ingredients beforehand: Dicing the summer squash, corn kernels, and tomatoes, as well as chopping the onion and garlic, will help you save time and make the cooking process smoother.
- Use fresh, seasonal produce: This will ensure the best flavor and texture for your dish.
- Don't overcrowd the pan: When cooking the vegetables, make sure to give them enough space so that they can cook evenly.
- Season to taste: Add salt, pepper, and any other desired seasonings to taste.
- Serve immediately: This dish is best enjoyed fresh out of the pan.
Conclusion:
This recipe for Shells with Summer Squash, Corn, Beans, and Tomato is a delicious and easy way to enjoy the flavors of summer. With its vibrant colors and fresh ingredients, this dish is sure to be a hit at your next gathering. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!
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