Adam Liaw’s pasta shells with zucchini and corn
There’s no need to go to the trouble of stuffing pasta shells. Simply cook them with the ingredients they would have been stuffed with – much easier, and just as tasty.
Ingredients
500g large pasta shells (conchiglioni)
½ cup extra virgin olive oil, plus extra for drizzling
3 green zucchini, cut into half moons
3 garlic cloves, roughly chopped
2 cups frozen corn kernels
salt and black pepper, to season
lots of freshly grated parmesan, to serve
Method
Step 1
Heat a large frying pan over high heat and add the olive oil. Fry the zucchini for about 3 minutes until lightly browned, then add the garlic and frozen corn. Season well, cover and cook slowly for about 10 minutes while the pasta cooks.
Step 2
Bring a saucepan of salted water to the boil. Add the pasta and cook according to the packet directions, checking about 2 minutes before the time recommended on the packet.
Step 3
When the pasta is al dente, transfer it to the pan in which the zucchini is cooking, along with about half a cup of the pasta water (this will likely come across in the shells as you transfer them). Toss to combine. Transfer to a serving plate, drizzle with olive oil, season with black pepper, then grate the parmesan over the pasta very generously before serving.
The best recipes from Australia's leading chefs straight to your inbox.
Sign upMore:
Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
Similar Recipes
More by Adam Liaw
Original URL: https://www.theage.com.au/goodfood/recipes/adam-liaw-s-pasta-shells-with-zucchini-and-corn-20250321-p5llip.html