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Farfalle with Zucchini, Yellow Squash and Mint

12 ounces farfalle (butterfly-shaped pasta; also
-- called bow ties) 1 tablespoon extra-virgin olive oil or unsalted butter
1 scallion -- trimmed, thinly
-- sliced 1/2 garlic clove -- finely chopped
2 small zucchini -- scrubbed, trimmed,
-- very thinly sliced 1 small yellow squash -- scrubbed, trimmed,
-- very thinly sliced 1/4 cup chopped fresh basil leaves
1 tablespoon minced fresh mint leaves
1 tablespoon grated parmigiano-reggiano or pecorino -- plus
more for -- romano topping
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.

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<h1>Farfalle with Zucchini, Yellow Squash and Mint</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><br /><br />12 ounces farfalle (butterfly-shaped pasta; also <br />-- called bow ties) 1 tablespoon extra-virgin olive oil or unsalted butter <br />1 scallion -- trimmed, thinly <br />-- sliced 1/2 garlic clove -- finely chopped <br />2 small zucchini -- scrubbed, trimmed, <br />-- very thinly sliced 1 small yellow squash -- scrubbed, trimmed, <br />-- very thinly sliced 1/4 cup chopped fresh basil leaves <br />1 tablespoon minced fresh mint leaves <br />1 tablespoon grated parmigiano-reggiano or pecorino -- plus <br />more for -- romano topping <br />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. <br />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. <br />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. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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