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Farfalle with Zucchini, Yellow Squash and Mint


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Ingredients:

  • 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

Directions:

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 <jfreeman@netusa1.net> on Apr 29, 1997