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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 beans, with 3/4 to 1 cup of their cooking 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 (preferably whole wheat)
• 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. Add the summer squash. Cook, stirring, until the squash begins to color, three to five minutes. Season with salt, and add the garlic. Stir until fragrant, just a few seconds, and add the tomatoes and a pinch of sugar. Cook, stirring often, until the tomatoes have cooked down and smell fragrant, five to eight minutes. Stir in the corn, beans and bean broth or water, and season to taste with salt and pepper. Turn the heat to medium-low, and simmer for five minutes. Stir in the basil, and keep warm.

3. When the water comes to a boil, salt generously and add the pasta. Boil, following the timing directions on the package but checking a minute before the indicated time. 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. If the vegetable and bean mixture seems dry, moisten with pasta water to taste. Add the cheese, toss again and serve. Yield: Serves 4.

Advance preparation: You can make this recipe through Step 2 several hours before you cook the pasta, but don't add the basil. Add it when you toss the mixture with the pasta. 

Adapted from a recipe by Martha Rose Shulman in the NY Times

• 3 small zucchini, cut lengthwise into ¼-inch-thick slices 
• 1 Tb. olive oil 
• 1/8 tsp. salt, plus more to taste 
• Pinch of freshly ground black pepper, plus more to taste 
• 1½ ounces fresh goat cheese (can substitute cream cheese)
• 1 Tb. minced fresh parsley 
• 1/2 tsp. fresh lemon juice 
• 2 ounces baby spinach leaves (2 cups lightly packed) 
• 1/3 cup fresh basil leaves

1. Preheat a grill or grill pan over medium heat. 
2. Discard the outermost slices of zucchini and brush the rest with the oil on both sides. Sprinkle with salt and pepper. 
3. Grill until tender, about 4 minutes per side. 
4. In a small bowl, combine the goat cheese, parsley and lemon juice, mashing together with a fork. Put ½ tsp. of the cheese mixture about ½ inch from the end of zucchini slice. Top with a few spinach leaves and one small (or half of a large) basil leaf. 
5. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices, then serve. 4 servings