Ingredients

• 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 Romano, plus more for topping

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Instructions

1. 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.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the scallion and garlic; cook, stirring, for 2 minutes. Add the zucchini and yellow squash and cook, stirring, over medium-low heat just until wilted, about 3 minutes.
3. 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.