Farfalle With Zucchini, Yellow Squash And Mint

Ingredients

12 ounces farfalle
1 tablespoon extra-virgin olive oil
1 slice scallion trimmed
1/2 garlic clove
2 zucchini scrubbed
1 squash scrubbed
1/4 cup basil leaves
1 tablespoon mint leaves
1 tablespoon parmigiano-reggiano
1 more for romano topping
2 cup 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.