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How To make 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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INGREDIENTS
1 cup (80g) Farfalle Pasta
1 tbsp (18g) salt
1 medium zucchini, sliced and quartered
1⁄2 cup (100g) Roma tomatoes, roasted
1⁄2 cup (100g) artichoke hearts, drained and quartered
1⁄2 - 1 cup (30g) baby spinach
3 tbsp (45mL) olive oil
1 tbsp (6g) oregano
1 tbsp (6g) garlic powder
1 tsp (2g) red chili flakes
1⁄4 cup (30g) Asiago cheese, shredded
Salt and Black Pepper to taste
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TIMESTAMPS
0:00 Intro
0:37 Ingredients & Method
3:17 Results
4:00 Outro