2
3 ratings

Conchigliette with Potatoes, Mint, and Grape Tomatoes

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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Ingredients

  • 2 pints grape tomatoes, halved
  • 1/4 Cup extra-virgin olive oil
  • 3 cloves garlic, sliced thinly
  • Kosher salt and freshly ground black pepper, to taste
  • 1 Pound conchigliette
  • 1 pint chicken stock
  • 1 Pound Yukon Gold potatoes, diced finely
  • 3 Tablespoons finely chopped mint
  • 1/4 Cup grated Grana Padano

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. 

Nutritional Facts
Servings6
Calories Per Serving492
Total Fat13g19%
Sugar7gN/A
Saturated3g13%
Cholesterol6mg2%
Protein16g33%
Carbs78g26%
Vitamin A62µg7%
Vitamin B60.5mg25%
Vitamin C32mg53%
Vitamin E2mg10%
Vitamin K18µg23%
Calcium105mg10%
Fiber6g23%
Folate (food)49µgN/A
Folate equivalent (total)49µg12%
Iron2mg13%
Magnesium78mg20%
Monounsaturated8gN/A
Niacin (B3)4mg20%
Phosphorus273mg39%
Polyunsaturated2gN/A
Potassium877mg25%
Riboflavin (B2)0.2mg10.7%
Sodium849mg35%
Thiamin (B1)0.2mg13.8%
Zinc2mg12%