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    You are in: Home / Recipes / Farfalle With Zucchini, Yellow Squash, and Mint Recipe
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    Farfalle With Zucchini, Yellow Squash, and Mint

    Total Time:

    Prep Time:

    Cook Time:

    42 mins

    30 mins

    12 mins

    ratherbeswimmin''s Note:

    A light summery pasta dish.

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    Units: US | Metric


    1. 1
      Cook pasta in lots of boiling, salted water; stirring occasionally, until al dente (10-12 minutes).
    2. 2
      Before draining, ladle out ½ cup of boiling cooking water and reserve.
    3. 3
      Heat the oil in a big skillet over medium heat; add in scallion and garlic; cook and stir for 2 minutes.
    4. 4
      Add in the zucchini and yellow squash; cook and stir over med-low heat just until wilted, about 3 minutes.
    5. 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. 6
      Spoon onto plates and serve with extra sprinkling of cheese, if desired.

    Ratings & Reviews:

    • on October 20, 2008


      This pasta was pretty good. I had no basil, so I just added more mint. I enjoyed it, but I wouldn't rave about it. I also added some snow peas, which were a nice touch. Pretty easy, and good if you have mint (or basil) in the fridge that you need to use (like I did).

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Farfalle With Zucchini, Yellow Squash, and Mint

    Serving Size: 1 (193 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 379.7
    Calories from Fat 47
    Total Fat 5.2 g
    Saturated Fat 0.9 g
    Cholesterol 0.9 mg
    Sodium 36.5 mg
    Total Carbohydrate 69.7 g
    Dietary Fiber 4.1 g
    Sugars 3.2 g
    Protein 13.3 g

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