Farfalle with Zucchini, Yellow Squash and Mint
| Yield: | 1 Servings |
| Categories: |
| 12 | oz | Farfalle (butterfly-shaped pasta; also called bow ties) |
| 1 | tb | Extra-virgin olive oil or unsalted butter |
| 1 | Scallion, trimmed, thinly sliced | |
| 1/2 | Garlic clove, finely chopped | |
| 2 | sm | Zucchini, scrubbed, trimmed, very thinly sliced |
| 1 | sm | Yellow squash, scrubbed, trimmed, very thinly sliced |
| 1/4 | c | Chopped fresh basil leaves |
| 1 | tb | Minced fresh mint leaves |
| 1 | tb | Grated parmigiano-reggiano or pecorino, plus more for romano topping |
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