Name: Shell pasta with corn, red capsicum, zucchini, basil, and feta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 300g Brand Shell Pasta; 36.40 gm olive oil; 2 fresh ears of corn, husks and kernels removed; 180g capsicum; 1/2 medium brown onion, finely diced; 300g zucchini, cut into medium dice; 3 cloves garlic, crushed; 1/5 bunch fresh basil, finely shredded; 18.20 gm extra-virgin olive oil; 60g crumbled Danish feta cheese

Shell pasta with corn, red capsicum, zucchini, basil, and feta

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Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Enjoy a vibrant and flavorful vegetable pasta for a nutritious meal.

Ingredients:

300g Brand Shell Pasta
36.40 gm olive oil
2 fresh ears of corn, husks and kernels removed
180g capsicum
1/2 medium brown onion, finely diced
300g zucchini, cut into medium dice
3 cloves garlic, crushed
1/5 bunch fresh basil, finely shredded
18.20 gm extra-virgin olive oil
60g crumbled Danish feta cheese

Instructions:

Bring a large saucepan of salted water to a boil. Cook the pasta until al dente following the package instructions, stirring occasionally.
Heat a large heavy frying pan over high heat. Add olive oil, corn, capsicum, and onion. Cook until onion is translucent for about 4 minutes. Season with salt and pepper. Add zucchini and garlic, reduce heat to medium-high, and cook until zucchini is tender, approximately 2 minutes.
After draining the pasta, set aside 1/4 cup of the cooking water. Combine the reserved water with the vegetables off the heat. Toss in the pasta, season with salt and pepper, then mix in half the basil and olive oil.
Split the pasta evenly among 4 wide pasta bowls. Top with feta and the rest of the basil, then serve.

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