Farfalle With Zucchini, Yellow Squash And Mint

• 2 zucchini scrubbed
• 1 squash scrubbed (yellow)
• 1 more for romano topping
• 1/2 garlic clove (finely chopped)
• 475 ml boiling cooking water
• 325 gr farfalle
• 16 gr parmigiano-reggiano (grated)
• 16 ml extra-virgin olive oil
• 8 gr basil leaves (chopped fresh)
• 1 gr mint leaves (minced fresh)