*  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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