Farfalle with zucchini, yellow squash and mint
Farfalle with zucchini, yellow squash and mint recipe in the zucchini category
Recipe ingredients:
- 12 ounces farfalle, butterfly shaped pasta, also called bow ties
- 1 tablespoon extra-virgin olive oil or unsalted butter
- 1 scallion, trimmed, sliced thin
- 1/2 garlic clove, finely chopped
- 2 small zucchini, scrubbed, trimmed, thinly sliced
- 1 small yellow squash, scrubbed, trimmed, thinly sliced
- 1/4 cup chopped fresh basil leaves
- 1 tablespoon minced fresh mint leaves
- 1 tablespoon grated parmigiano-reggiano or pecorino romano
Recipe method:
- 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.
Tags: farfalle, yellow, squash, mint, recipe, zucchini, recipes, cooking