Farfalle With Zucchini, Yellow Squash, and Mint

• 12 ounces farfalle pasta
• 1 tablespoon extra virgin olive oil
• 1 scallion, thinly sliced
• 12 garlic, finely chopped
• 2 small zucchini, very thinly sliced
• 1 small yellow squash, very thinly sliced
• 14 cup chopped fresh basil leaf
• 1 tablespoon minced fresh mint leaves
• 1 tablespoon grated parmigiano-reggiano cheese

1. Cook pasta in lots of boiling, salted water; stirring occasionally, until al dente (10-12 minutes).
2. Before draining, ladle out 1/2 cup of boiling cooking water and reserve.
3. Heat the oil in a big skillet over medium heat; add in scallion and garlic; cook and stir for 2 minutes.
4. Add in the zucchini and yellow squash; cook and stir over med-low heat just until wilted, about 3 minutes.
5. Toss the pasta with the zucchini mixture; stir in the basil, mint, reserved pasta water, and cheese; season w/ salt and pepper if needed.
6. Spoon onto plates and serve with extra sprinkling of cheese, if desired.

pasta, extra virgin olive oil, scallion, garlic, zucchini, yellow squash, fresh basil leaf, mint leaves, cheese

Taken from www.food.com/recipe/farfalle-with-zucchini-yellow-squash-and-mint-218160 (may not work)