Farfalle with Zucchini, Yellow Squash and Mint

Directions

1. 1

   12 ounces farfalle (butterfly-shaped pasta

2. 2

   also -- called bow ties) 1 tablespoon extra-virgin olive oil or unsalted butter 1 scallion -- trimmed, thinly -- sliced 1/2 garlic clove

3. 3

   Before draining, ladle out 1/ 2 cup of the boiling cooking water and reserve

4. 4

   Meanwhile, heat the oil in a large skillet over medium heat

5. 5

   Add the scallion a nd garlic

6. 6

   cook, stirring, for 2 minutes

7. 7

   Add the zucchini and yellow squash an d cook, stirring, over medium-low heat just until wilted, about 3 minutes

8. 8

   Toss the pasta with the zucchini mixture and stir in the basil, mint, reserved cooking water and 1 tablespoon of the cheese