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.
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