Farfalle With Zucchini, Yellow Squash, And Mint

Total Time: 42 mins Preparation Time: 30 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 12 ounces farfalle pasta
• 1 tablespoon extra virgin olive oil
• 1 scallion, thinly sliced
• 1/2 garlic, finely chopped
• 2 small zucchini, very thinly sliced
• 1 small yellow squash, very thinly sliced
• 1/4 cup chopped fresh basil leaf
• 1 tablespoon minced fresh mint leaves
• 1 tablespoon grated parmigiano-reggiano cheese

Recipe

• 1 cook pasta in lots of boiling, salted water; stirring occasionally, until al dente (10-12 minutes).
• 2 before draining, ladle out ½ cup of boiling cooking water and reserve.
• 3 heat the oil in a big skillet over medium heat; add in scallion and garlic; cook and stir for 2 minutes.
• 4 add in the zucchini and yellow squash; cook and stir over med-low heat just until wilted, about 3 minutes.
• 5 toss the pasta with the zucchini mixture; stir in the basil, mint, reserved pasta water, and cheese; season w/ salt and pepper if needed.
• 6 spoon onto plates and serve with extra sprinkling of cheese, if desired.