*  Exported from  MasterCook  *
 
               Farfalle With Zucchini, Yellow Squash And Mint
 
 Recipe By     : Cooking Live Show #CL8869
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12      ounces        farfalle (butterfly-shaped pasta; also
                         -- called bow ties)
    1      tablespoon    extra-virgin olive oil or unsalted butter
    1                    scallion -- trimmed, thinly
                         -- sliced
      1/2                garlic clove -- finely chopped
    2      small         zucchini -- scrubbed, trimmed,
                         -- very thinly sliced
    1      small         yellow squash -- scrubbed, trimmed,
                         -- very thinly sliced
      1/4  cup           chopped fresh basil leaves
    1      tablespoon    minced fresh mint leaves
    1      tablespoon    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 a
 nd garlic; cook, stirring, for 2 minutes. Add the zucchini and yellow squash an
 d 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
 
 
 
 
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