Farfalle with Zucchini, Yellow Squash & Mint
Yield
4 servingsPrep
10 minCook
15 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
farval
|
* |
| 1 | tablespoon |
olive oil, extra-virgin
|
|
| 1 | each |
scallions, spring or green onions
sliced |
|
| ½ | each |
garlic cloves
chopped |
|
| 2 | small |
zucchini
sliced |
|
| 1 | small |
yellow summer squash
sliced |
|
| ¼ | cup |
basil
|
*
|
| 1 | tablespoon |
mint leaves
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
farval
|
* |
| 15 | ml |
olive oil, extra-virgin
|
|
| 1 | each |
scallions, spring or green onions
sliced |
|
| 0.5 | each |
garlic cloves
chopped |
|
| 2 | small |
zucchini
sliced |
|
| 1 | small |
yellow summer squash
sliced |
|
| 59 | ml |
basil
|
*
|
| 15 | ml |
mint leaves
|
|
Directions
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 a nd garlic; cook, stirring, for 2 minutes.
Add the zucchini and yellow squash an d 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.
