Categories: Main Dish, Pasta, Vegetarian

Ingredients

• 12 ounces farfalle pasta
• 1 tablespoon extra virgin olive oil
• 1 scallion, thinly sliced
• 1 clove garlic, finely chopped
• 2 small zucchini, very thinly sliced
• 1 small yellow squash, very thinly sliced
• 1/4 cup chopped fresh basil leaf
• 1 tablespoon minced fresh mint leaves
• 1 tablespoon grated parmigiano-reggiano cheese

Directions

1. Cook pasta in lots of boiling, salted water; stirring occasionally, until al dente (10-12 minutes).

2. Before draining, ladle out ½ cup of boiling cooking water and reserve.

3. Heat the oil in a big skillet over medium heat; add in scallion and garlic; cook and stir for 2 minutes.

4. Add in the zucchini and yellow squash; cook and stir over med-low heat just until wilted, about 3 minutes.

5. Toss the pasta with the zucchini mixture; stir in the basil, mint, reserved pasta water, and cheese; season w/ salt and pepper if needed.

6. Spoon onto plates and serve with extra sprinkling of cheese, if desired.

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