This is a print preview of "Farfalle With Zucchini, Yellow Squash And Mint" recipe.

Farfalle With Zucchini, Yellow Squash And Mint Recipe
by Global Cookbook

Farfalle With Zucchini, Yellow Squash And Mint
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  Servings: 4

Ingredients

  • 12 ounce Farfalle (butterfly-shaped pasta, also called bow ties)
  • 1 Tbsp. Extra-virgin extra virgin olive oil or possibly unsalted butter
  • 1 x Scallion trimmed, sliced thin
  • 1/2 x Garlic clove finely minced
  • 2 sm Zucchini scrubbed, trimmed, thinly sliced
  • 1 sm Yellow squash scrubbed, trimmed, thinly sliced
  • 1/4 c. Minced fresh basil leaves
  • 1 Tbsp. Chopped fresh mint leaves
  • 1 Tbsp. Grated Parmigiano-Reggiano or possibly Pecorino plus more for toppin Romano

Directions

  1. Cook the pasta in plenty of boiling, salted water, stirring occasionally, till al dente, or possibly hard to the bite, 10 to 12 min. Before draining, ladle out 1/2 c. of the boiling cooking water and reserve.
  2. Meanwhile, heat the oil in a large skillet over medium heat. Add in the scallion and garlic; cook, stirring, for 2 min. Add in the zucchini and yellow squash and cook, stirring, over medium-low heat just till wilted, about 3 min.
  3. Toss the pasta with the zucchini mix and stir in the basil, mint, reserved cooking water and 1 Tbsp. of the cheese. Spoon onto plates, and serve with a light sprinkling of cheese over each serving.
  4. This recipe yields 4 servings.