| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 12 | oz | Farfalle, butterfly-shaped |
| pasta also called bow | ||
| ties | ||
| 1 | T | Extra-virgin olive oil or |
| unsalted butter | ||
| 1 | Scallion, trimmed thinly | |
| sliced | ||
| 1/2 | Garlic clove, finely chopped | |
| 2 | Zucchini, scrubbed trimmed | |
| very thinly sliced | ||
| 1 | Yellow squash, scrubbed | |
| trimmed very thinly | ||
| sliced | ||
| 1/4 | c | Chopped fresh basil leaves |
| 1 | T | Minced fresh mint leaves |
| 1 | T | Grated parmigiano-reggiano |
| or pecorino plus more | ||
| for | ||
| romano topping |
INSTRUCTIONS
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 <[email protected]> on Apr 29, 1997
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