Recipe: Farfalle with Zucchini, Yellow Squash and Mint
For 4 Persons
Category: Cooking liv, Import
12 oz Farfalle (butterfly-shaped
-pasta; also called bow
-ties)
1 tb Extra-virgin olive oil or
-unsalted butter
1 Scallion, trimmed, thinly
-sliced
1/2 Garlic clove, finely chopped
2 sm Zucchini, scrubbed, trimmed,
-very thinly sliced
1 sm Yellow squash, scrubbed,
-trimmed, very thinly sliced
1/4 c Chopped fresh basil leaves
1 tb Minced fresh mint leaves
1 tb 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 and garlic; cook, stirring, for 2 minutes. Add the zucchini and
yellow squash and 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.
Recipe by: Cooking Live Show #CL8869 Posted to MC-Recipe Digest V1 #597 by
Angele Freeman
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