Farfalle With Zucchini Yellow Squash And Mint Recipes

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SAUTEED ZUCCHINI AND YELLOW SQUASH WITH MINT

Lemon juice and fresh mint add bright notes to a quick saute, which would make an ideal accompaniment to grilled chicken or fish.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 9



Sauteed Zucchini and Yellow Squash with Mint image

Steps:

  • Heat half the olive oil in a large skillet over medium-low heat. Cook garlic and onion, stirring, until translucent but not yet softened, about 2 minutes.
  • Increase heat to medium-high. Add the remaining oil along with the zucchini, squash, and crushed red pepper. Cook, stirring occasionally, until vegetables are tender and golden brown, about 5 minutes. Remove from heat, stir in the lemon juice, and season with salt and pepper. Transfer to a serving dish, sprinkle the mint on top, and serve immediately.

3 tablespoons olive oil
1 medium garlic clove, minced
1 small onion, thinly sliced
2 medium zucchini (about 12 ounces), cut into 1/2-inch pieces
2 medium yellow squash (about 12 ounces), cut into 1/2-inch pieces
1/8 teaspoon crushed red pepper
1 tablespoon fresh lemon juice
Coarse salt and freshly ground pepper
1/3 cup fresh mint leaves, cut into thin ribbons (or 1/4-inch-thick julienne)

FARFALLE WITH ZUCCHINI, YELLOW SQUASH, AND MINT

Make and share this Farfalle With Zucchini, Yellow Squash, and Mint recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 42m

Yield 4 serving(s)

Number Of Ingredients 9



Farfalle With Zucchini, Yellow Squash, and Mint image

Steps:

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

Nutrition Facts : Calories 379.8, Fat 5.2, SaturatedFat 1, Cholesterol 0.9, Sodium 36.5, Carbohydrate 69.8, Fiber 4.1, Sugar 3.2, Protein 13.3

12 ounces farfalle pasta
1 tablespoon extra virgin olive oil
1 scallion, thinly sliced
1/2 garlic, finely chopped
2 small zucchini, very thinly sliced
1 small yellow squash, very thinly sliced
1/4 cup chopped fresh basil leaf
1 tablespoon minced fresh mint leaves
1 tablespoon grated parmigiano-reggiano cheese

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