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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Directions

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. 

Nutrition

Calories per serving:

160 kcal

Daily value:

8%

Servings:

6
  • Carbohydrate, by difference 25 g
  • Protein 5 g
  • Total lipid (fat) 5 g
  • Vitamin C, total ascorbic acid 11 mg
  • Vitamin D 1 IU
  • Ash 1 g
  • Calcium, Ca 7 mg
  • Cholesterol 4 mg
  • Choline, total 9 mg
  • Fatty acids, total monounsaturated 1 g
  • Fatty acids, total polyunsaturated 1 g
  • Fatty acids, total saturated 3 g
  • Fiber, total dietary 2 g
  • Folate, DFE 20 µg
  • Folate, food 20 µg
  • Folate, total 21 µg
  • Iron, Fe 1 mg
  • Magnesium, Mg 28 mg
  • Niacin 2 mg
  • Phosphorus, P 125 mg
  • Potassium, K 379 mg
  • Selenium, Se 1 µg
  • Sodium, Na 419 mg
  • Sugars, total 1 g
  • Water 64 g
  • Zinc, Zn 1 mg
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