Tri-Colore Farfalle With Mizithra And Zucchini

1. 1

   Heat 2 Tbsp olive oil in medium skillet until hot. Add garlic and, a few seconds later, the sliced zucchini. Cook, stirring occasionally, until tender.

2. 2

   Meanwhile, cook pasta in large pot with lightly salted water for 6-7 minutes, until al dente. Drain and return to pan. Cover to retain heat.

3. 3

   When zucchini is done, add it to the pot of pasta. Add remaining olive oil and grated cheese. Toss gently until well-mixed. Warm (if necessary) on medium-low until heated through. (Cheese will not melt.) Add salt and pepper to taste.

4. 4

   Approximately 20-25 minutes start to finish.

* Per serving · 4 servings · Values may vary.

No additional tips available.