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. Yield: 4 servings Recipe by: Cooking Live Show #CL8869 Posted to MC-Recipe Digest V1 #597 by Angele Freeman
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|Serving Size: 1 Serving (777g)|
|Recipe Makes: 1|
|Calories from Fat: 569 (32%)|
|Amt Per Serving||% DV|
|Total Fat 63.2g||84 %|
|Saturated Fat 9.8g||49 %|
|Monounsaturated Fat 28.2g|
|Polyunsanturated Fat 21.3g|
|Cholesterol 4.4mg||1 %|
|Sodium 117.1mg||4 %|
|Potassium 2012.8mg||53 %|
|Total Carbohydrate 280.6g||83 %|
|Dietary Fiber 41.8g||167 %|
|Sugars, other 238.9g|
|Protein 32g||46 %|
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Calories per serving: 1766
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