Farfalle with Zucchini Yellow Squash and Mint
Bright, fresh, and full of summery flavors, Farfalle with Zucchini, Yellow Squash, and Mint is a quick and elegant pasta dish perfect for weeknight dinners or casual entertaining. This recipe pairs tender bow-tie pasta with sautéed zucchini and yellow squash, infused with the bold aroma of garlic and a hint of red pepper flakes for subtle heat. A generous sprinkle of Parmesan cheese adds a creamy, savory touch, while fresh mint leaves and lemon zest provide a refreshing, zesty finish. Ready in just 25 minutes, this vegetarian pasta dish is as satisfying as it is simple to prepare. Serve it as a light main course or a vibrant side, and enjoy the perfect balance of summery produce and comforting pasta. Keywords: farfalle pasta recipe, zucchini and yellow squash pasta, vegetarian weeknight dinner, quick summer pasta.
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Recipe Information
Ingredients
- 12 oz farfalle pasta
- 1 medium zucchini
- 1 medium yellow squash
- 3 tbsp olive oil
- 3 cloves garlic
- 0.5 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup grated Parmesan cheese
- 0.25 cup fresh mint leaves
- 1 tsp lemon zest
Instructions
Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.
While the pasta cooks, prepare the vegetables. Thinly slice the zucchini and yellow squash into half-moons. Mince the garlic.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant.
Add the sliced zucchini and yellow squash to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender but not mushy.
Season the vegetables with the red pepper flakes, salt, and black pepper. Stir to combine.
Add the cooked farfalle to the skillet with the vegetables. Toss to coat the pasta in the olive oil and vegetable mixture. If the dish seems dry, add a spoonful or two of the reserved pasta water to loosen it.
Remove the skillet from heat and stir in the grated Parmesan cheese, fresh mint leaves, and lemon zest. Toss gently to combine.
Taste and adjust seasoning with additional salt or pepper, if needed.
Serve immediately, garnished with a few extra mint leaves and an additional sprinkle of Parmesan cheese, if desired.
Nutrition Facts
Calories |
1919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.1 g | 80% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 4917 mg | 214% | |
| Total Carbohydrate | 290.9 g | 106% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 34.9 g | ||
| Protein | 66.6 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 788 mg | 61% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 1344 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
