Farfalle With Zucchini, Yellow Squash And Mint

Recipe Ingredients

12 oz	340g	Farfalle (butterfly-shaped pasta; also
		Called bow ties)
1 tablespoon	15ml	Extra-virgin olive oil or unsalted butter
1		Scallion - trimmed, sliced thin
1/2		Garlic clove - finely chopped
2		Zucchini - scrubbed, trimmed, (small)
		Thinly sliced
1		Yellow squash - scrubbed, trimmed, (small)
		Thinly sliced
1/4 cup	10g / 0.4oz	Chopped fresh basil leaves
1 tablespoon	15ml	Minced fresh mint leaves
1 tablespoon	15ml	Grated Parmigiano-Reggiano or Pecorino - plus more for toppin
		Romano

Recipe Instructions

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 1/2 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.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Marie Simmons, Fresh and Fast - From the TV FOOD NETWORK - (Show # CL-8869 broadcast 04-23-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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