Farfalle with Zucchini, Yellow Squash and Mint

1. 1

   Cook the pasta in plenty of boiling, salted water, stirring occasionally, until al dente, or firm to the bite, 10 to 12 minutes.

2. 2

   Before draining, ladle out 1/ 2 cup of the boiling cooking water and reserve.

3. 3

   Meanwhile, heat the oil in a large skillet over medium heat.

4. 4

   Add the scallion a nd garlic; cook, stirring, for 2 minutes.

5. 5

   Add the zucchini and yellow squash an d cook, stirring, over medium-low heat just until wilted, about 3 minutes.

6. 6

   Toss the pasta with the zucchini mixture and stir in the basil, mint, reserved cooking water and 1 tablespoon of the cheese.

7. 7

   Spoon onto plates, and serve with a light sprinkling of cheese over each serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.