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Ingredientes
- 12 ounce Farfalle (butterfly-shaped pasta, also called bow ties)
- 1 Tbsp. Extra-virgin extra virgin olive oil or possibly unsalted butter
- 1 x Scallion trimmed, sliced thin
- 1/2 x Garlic clove finely minced
- 2 sm Zucchini scrubbed, trimmed, thinly sliced
- 1 sm Yellow squash scrubbed, trimmed, thinly sliced
- 1/4 c. Minced fresh basil leaves
- 1 Tbsp. Chopped fresh mint leaves
- 1 Tbsp. Grated Parmigiano-Reggiano or possibly Pecorino plus more for toppin Romano
Direcciones
- Cook the pasta in plenty of boiling, salted water, stirring occasionally, till al dente, or possibly hard to the bite, 10 to 12 min. Before draining, ladle out 1/2 c. of the boiling cooking water and reserve.
- Meanwhile, heat the oil in a large skillet over medium heat. Add in the scallion and garlic; cook, stirring, for 2 min. Add in the zucchini and yellow squash and cook, stirring, over medium-low heat just till wilted, about 3 min.
- Toss the pasta with the zucchini mix and stir in the basil, mint, reserved cooking water and 1 Tbsp. of the cheese. Spoon onto plates, and serve with a light sprinkling of cheese over each serving.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 4 servings | |
| Calories 50 | |
| Calories from Fat 34 | 68% |
| Total Fat 3.87g | 5% |
| Saturated Fat 0.71g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 27mg | 1% |
| Potassium 238mg | 7% |
| Total Carbs 3.3g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.69g | 1% |
| Protein 1.6g | 3% |
