*  Exported from  MasterCook  *

              Farfalle With Zucchini, Yellow Squash And Mint

Recipe By     : Cooking Live Show #CL8869
Serving Size  : 4    Preparation Time :0:00
Categories    : Cooking Live                     Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      oz            Farfalle (bowties)
   1      tb            Extra-virgin olive oil or
                        - unsalted butter
   1                    Scallion -- trimmed,
                        - thinly sliced
     1/2  cl            Garlic -- finely chopped
   2      sm            Zucchini -- scrubbed, trimmed,
                        - very thinly sliced
   1      sm            Yellow squash -- scrubbed,
                        - trimmed, very thinly sliced
     1/4  c             Fresh basil leaves -- chopped
   1      tb            Fresh mint leaves -- minced
   1      tb            Parmigiano-reggiano or
                        - pecorino -- grated,
                        - plus more for 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 tb of the cheese. Spoon onto plates, and
serve with a light sprinkling of cheese over each serving.

Yield: 4 Servings


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