Farfalle with Zucchini, Yellow Squash and Mint

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1 sm Yellow squash; scrubbed
1 tb Extra-virgin olive oil
2 sm Zucchini; scrubbed, trimmed
1/2 clove Garlic; finely chopped
12 oz Farfalle; (butterfly-shaped)
1 tb fresh mint leaves; Minced
1 tb parmigiano-reggiano; Grated
1/4 c fresh basil leaves; Chopped
1 Scallion; trimmed, thinly sliced

Original recipe makes 1



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 on Apr 29, 1997

Verified by stevemur
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