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.