Farfalle With Zucchini, Yellow Squash, and Mint |
|
 |
Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 4 |
|
A light summery pasta dish. Ingredients:
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 |
Directions:
1. Cook pasta in lots of boiling, salted water; stirring occasionally, until al dente (10-12 minutes).
2. Before draining, ladle out 1/2 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.
|
|