Shells with Summer Squash and Borlotti Beans

Ingredients:

2 cups large conchiglie pasta
2 teaspoons oil
1 summer squash or zucchini, quartered and diced
2 cloves garlic, minced
2 tomatoes, finely chopped
1/4 teaspoon sugar
1 cup corn kernels
1-1/2 cups borlotti beans
1/4 cup bean stock or vegetable stock
1/2 teaspoon oregano
2 tablespoons basil, chiffonade
salt and black pepper, to taste
vegan parmesan (optional)

Cook the pasta until al dente. Strain and set aside.

In a skillet, cook the squash in the oil on high heat. Add the garlic and stir until aromatic. Reduce heat and add the tomato. When tomatoes are wilted, add the sugar, corn, beans, stock, and oregano. Simmer until most of the liquid is dissolved and fold in the basil and pasta. Season with salt and pepper. Garnish with the parmesan.