Farfalle With Zucchini, Yellow Squash, and Mint

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Total Time
30 mins
12 mins

A light summery pasta dish.

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  1. Cook pasta in lots of boiling, salted water; stirring occasionally, until al dente (10-12 minutes).
  2. Before draining, ladle out ½ 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.
Most Helpful

3 5

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).