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.

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

While the pasta cooks, prepare the vegetables. Thinly slice the zucchini and yellow squash into half-moons. Mince the garlic.

Step 3

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.

Step 4

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.

Step 5

Season the vegetables with the red pepper flakes, salt, and black pepper. Stir to combine.

Step 6

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.

Step 7

Remove the skillet from heat and stir in the grated Parmesan cheese, fresh mint leaves, and lemon zest. Toss gently to combine.

Step 8

Taste and adjust seasoning with additional salt or pepper, if needed.

Step 9

Serve immediately, garnished with a few extra mint leaves and an additional sprinkle of Parmesan cheese, if desired.

Nutrition Facts

Serving size	(900.0g)

Amount per serving	% Daily Value*
Calories	1918.7

Total Fat 62.1g	0%
Saturated Fat 14.9g	0%
Polyunsaturated Fat 4.3g
Cholesterol 40mg	0%
Sodium 4917.1mg	0%
Total Carbohydrate 290.9g	0%
Dietary Fiber 22.0g	0%
Total Sugars 34.9g
Protein 66.6g	0%

Vitamin D 0IU	0%
Calcium 788.5mg	0%
Iron 20.1mg	0%
Potassium 1343.6mg	0%

*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.

Source of Calories

Fat: 28.1%

Protein: 13.4%

Carbs: 58.5%