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| 12 x ca. 30 g | Farfalle (butterfly-shaped pasta; also called bow ties) |
| 1 Esslöffel | Extra-virgin olive oil or unsalted butter |
| 1 | Scallion, trimmed, thinly sliced |
| 1/2 | Garlic clove finely chopped |
| 2 klein | Zucchini, scrubbed, trimmed, very thinly sliced |
| 1 klein | Yellow squash, scrubbed, trimmed, very thinly sliced |
| 1/4 Tasse | basil leaves fresh, chopped |
| 1 Esslöffel | mint leaves fresh, minced |
| 1 Esslöffel | Grated parmigiano-reggiano or pecorino, plus more for romano topping |
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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 and garlic; cook, stirring, for 2 minutes. Add the zucchini and yellow squash and 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.
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