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Farfalle with Zucchini, Yellow Squash and Mint

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  • 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.
Yield: 4 servings
Recipe by: Cooking Live Show #CL8869 Posted to MC-Recipe Digest V1 #597 by Angele Freeman <> on Apr 29, 1997