Farfalle With Zucchini Yellow Squash And Mint Recipes

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FARFALLE WITH ZUCCHINI, BUTTERNUT SQUASH AND PECORINO CHEESE



Farfalle with Zucchini, Butternut Squash and Pecorino Cheese image

Hearty butternut squash and zucchini tossed with PLUS multigrain pasta and Pecorino cheese and fresh oregano make a quick, healthy, and delicious weeknight meal.

Provided by Allrecipes Member

Categories     Pasta by Shape

Time 30m

Yield 7

Number Of Ingredients 9

1 box Barilla PLUS Farfalle
4 tablespoons extra virgin olive oil
1 clove garlic, chopped
1 teaspoon fresh oregano, chopped
1 butternut squash, diced into large pieces
2 medium (blank)s zucchini, sliced into half moons
1 pinch Salt to taste
1 pinch Black pepper to taste
⅓ cup Pecorino cheese, grated

Steps:

  • Bring a large pot of water to a boil.
  • In a large skillet, saute garlic and oregano in olive oil for 1-2 minutes. Add butternut squash and saute for 8-10 minutes. Add zucchini and saute for 2 minutes. Season with salt and pepper.
  • Cook pasta 1 minute under required cooking time and reserve 1 cup of the cooking liquid.
  • Add 1 cup of cooking liquid to the skillet and bring to a simmer. Add cooked pasta to the sauce and cook for 1 minute. The sauce should become creamy. Remove from heat and toss with cheese.

Nutrition Facts : Calories 391.6 calories, Carbohydrate 67.3 g, Cholesterol 5.9 mg, Fat 10.6 g, Fiber 6.3 g, Protein 11.7 g, SaturatedFat 2.1 g, Sodium 103 mg, Sugar 4.9 g

SAUTEED ZUCCHINI AND YELLOW SQUASH WITH MINT



Sauteed Zucchini and Yellow Squash with Mint image

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

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)

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.

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

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

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

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

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

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