Farfalle With Zucchini, Yellow Squash And Mint
Ingredients
325 gr farfalle
16 ml extra-virgin olive oil
1 slice scallion trimmed
1/2 garlic clove
2 zucchini scrubbed
1 squash scrubbed
8 gr basil leaves
1 gr mint leaves
16 gr parmigiano-reggiano
1 more for romano topping
475 ml boiling cooking water
Instructions
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.