Ingredients
- 2 zucchini scrubbed
- 1 squash scrubbed (yellow)
- 1 more for romano topping
- 1/2 garlic clove (finely chopped)
- 2 cup boiling cooking water
- 12 ounces farfalle
- 1 tablespoon parmigiano-reggiano (grated)
- 1 tablespoon extra-virgin olive oil
- 1/4 cup basil leaves (chopped fresh)
- 1 tablespoon mint leaves (minced fresh)
- 1 slice scallion trimmed
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.
