Farfalle Pasta With Zucchini Mint And Almonds Recipes

FARFALLE PASTA WITH ZUCCHINI, MINT, AND ALMONDS

Farfalle Pasta With Zucchini, Mint, and Almonds image

Make and share this Farfalle Pasta With Zucchini, Mint, and Almonds recipe from Food.com.

Provided by Kree6528

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

5 medium zucchini, cubed (about 4 cups)
2 garlic cloves
4 tablespoons extra virgin olive oil
20 almonds, peeled (approximately)
1/2 cup fresh mint leaves
salt & freshly ground black pepper
1 (1 lb) package farfalle pasta (bow-tie)

Steps:

Set the pasta water to boil.
Place zucchini in saucepan, cover with water, bring to a boil and cook till tender. Drain.
Place mint, almonds, garlic and olive oil in a food processor. Mince finely.
Add zucchini. Puree.
Add salt and pepper to taste.
Cook and drain the pasta, pour into serving bowl.
Add zucchini mixture and toss well.

Nutrition Facts : Calories 628.3, Fat 19.4, SaturatedFat 2.6, Sodium 55.7, Carbohydrate 95.7, Fiber 7.5, Sugar 6.6, Protein 19.6

FARFALLE WITH ZUCCHINI, YELLOW SQUASH AND MINT

Farfalle with Zucchini, Yellow Squash and Mint image

Provided by Food Network

Categories side-dish

Yield 4 servings

Number Of Ingredients 9

Ingredients

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 Romano, plus more for topping

Steps:

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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