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How To make Farfalle with Zucchini, Yellow Squash and Mint
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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INGREDIENTS
1 cup (80g) Farfalle Pasta
1 tbsp (18g) salt
1 medium zucchini, sliced and quartered
1⁄2 cup (100g) Roma tomatoes, roasted
1⁄2 cup (100g) artichoke hearts, drained and quartered
1⁄2 - 1 cup (30g) baby spinach
3 tbsp (45mL) olive oil
1 tbsp (6g) oregano
1 tbsp (6g) garlic powder
1 tsp (2g) red chili flakes
1⁄4 cup (30g) Asiago cheese, shredded
Salt and Black Pepper to taste
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TIMESTAMPS
0:00 Intro
0:37 Ingredients & Method
3:17 Results
4:00 Outro
I’m obsessed with this salad #shorts
You are absolutely going to love this simple and delicious pasta salad recipe. It's vegan, super easy to make and perfect for meal prep because it actually gets even more delicious in the fridge overnight. Who knew eating healthy could be this easy and delicious?
RECIPE
#vegan #salad #saladrecipe #vegandiet #food #mealprep #healthy #healthyrecipe