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