Farfalle with zucchini, yellow squash and mint
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Farfalle (butterfly-shaped pasta; also called bow ties) |
| 1 | tablespoon | Extra-virgin olive oil or unsalted butter |
| 1 | Scallion, trimmed, thinly sliced | |
| ½ | Garlic clove, finely chopped | |
| 2 | smalls | Zucchini, scrubbed, trimmed, very thinly sliced |
| 1 | small | Yellow squash, scrubbed, trimmed, very thinly sliced |
| ¼ | cup | Chopped fresh basil leaves |
| 1 | tablespoon | Minced fresh mint leaves |
| 1 | tablespoon | Grated parmigiano-reggiano or pecorino, plus more for romano topping |
Directions
Cook the pasta in plenty of boiling, salted water, stirring occasionally, until al dente, or firm to the bite, 10 to 12 minutes. Before draining, ladle out ½ cup of the boiling cooking water and reserve.
Meanwhile, heat the oil in a large skillet over medium heat. Add the scallion and garlic; cook, stirring, for 2 minutes. Add the zucchini and yellow squash and cook, stirring, over medium-low heat just until wilted, about 3 minutes.
Toss the pasta with the zucchini mixture and stir in the basil, mint, reserved cooking water and 1 tablespoon of the cheese. Spoon onto plates, and serve with a light sprinkling of cheese over each serving.
Yield: 4 servings
Recipe by: Cooking Live Show #CL8869 Posted to MC-Recipe Digest V1 #597 by Angele Freeman <jfreeman@...> on Apr 29, 1997