Conchigliette with Potatoes, Mint, and Grape Tomatoes

Conchigliette with Potatoes, Mint, and Grape Tomatoes
Staff Writer

Here's a pasta recipe that's a bit of a departure from the usual. Little cubes of Yukon Gold potato, just cooked through with plenty of bite left, combine with miniature pasta shells, sweet grape tomatoes, and mint for a lovely main dish.

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Combine the tomatoes, olive oil, and garlic in a 10-inch fry pan and simmer over low heat until the tomatoes begin to break down, about 20 minutes. Season with salt and pepper, to taste.

Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the pasta until al dente. At the same time, combine the chicken stock and potatoes in another 10-inch fry pan and cook over high heat until just cooked, about 13-15 minutes.

Drain the potatoes and reserve the chicken stock until the pasta is done. Drain the pasta, and in a large bowl, toss with the tomatoes, potatoes, mint, and cheese, and add the chicken stock as needed to loosen the sauce. 


Calories per serving:

486 calories

Dietary restrictions:

High Fiber Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 13g 19%
  • Carbs 77g 26%
  • Saturated 3g 13%
  • Fiber 5g 22%
  • Sugars 7g
  • Monounsaturated 8g
  • Polyunsaturated 2g
  • Protein 16g 32%
  • Cholesterol 6mg 2%
  • Sodium 194mg 8%
  • Calcium 98mg 10%
  • Magnesium 75mg 19%
  • Potassium 822mg 23%
  • Iron 2mg 12%
  • Zinc 2mg 11%
  • Phosphorus 267mg 38%
  • Vitamin A 54µg 6%
  • Vitamin C 29mg 49%
  • Thiamin (B1) 0mg 13%
  • Riboflavin (B2) 0mg 10%
  • Niacin (B3) 4mg 20%
  • Vitamin B6 0mg 24%
  • Folic Acid (B9) 46µg 11%
  • Vitamin B12 0µg 1%
  • Vitamin D 0µg 0%
  • Vitamin E 2mg 10%
  • Vitamin K 15µg 19%
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