Farfalle With Zucchini, Yellow Squash And Mint

* Exported from MasterCook *

Farfalle With Zucchini, Yellow Squash And Mint

Recipe By : Cooking Live Show #CL8869
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces farfalle (butterfly-shaped pasta; also
-- called bow ties)
1 tablespoon extra-virgin olive oil or unsalted butter
1 scallion -- trimmed, thinly
-- sliced
1/2 garlic clove -- finely chopped
2 small zucchini -- scrubbed, trimmed,
-- very thinly sliced
1 small yellow squash -- scrubbed, trimmed,
-- very thinly sliced
1/4 cup chopped fresh basil leaves
1 tablespoon minced fresh mint leaves
1 tablespoon grated parmigiano-reggiano or pecorino -- plus more for
-- romano
topping

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 a
nd garlic; cook, stirring, for 2 minutes. Add the zucchini and yellow squash an
d 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




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