Recipe - Farfalle With Zucchini Yellow Squash And Mint

12 ounce Farfalle (butterflyshaped
pasta; also called bow
ties)
1 tablespoon Extravirgin olive oil or
unsalted butter
1 Scallion, trimmed, thinly
cut or sliced up
One half Garlic clove, finely chopped
2 small Zucchini, scrubbed, trimmed,
very thinly cut or sliced up
1 small Yellow squash, scrubbed,
trimmed, very thinly cut or sliced up
One fourth cup Chopped fresh basil leaves
1 tablespoon Minced fresh mint leaves
1 tablespoon Grated parmigianoreggiano
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 One half 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 mediumlow 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

Recipe by: Cooking Live Show #CL8869 Posted to MCRecipe Digest V1 #597 by
Angele Freeman jfreeman@netusa1.net on Apr 29, 1997