Week 1 (Jenni): Farfalle with Zucchini, Yellow Squash, and Mint

I got this recipe from a book that I found on our shelf. I thought it was my roommates cookbook, but she says it's mine. I'm not sure. I decided on a pasta dish, as I needed to "carbo-load" in preparation for the 12 mile run I did on Saturday. I found this recipe and it sounded interesting. It wasn't actually as good as I thought it would be, I think the ratio of pasta-to-vegetables was too heavily weighted toward the pasta. Also, there wasn't much flavor infused into much of the dish. That said, I had leftovers the following day, and they were much better. The mint flavors were much more noticeable. So, perhaps this is a much better prepare-ahead meal.

12 ounces of Farfalle (I used elbows)
1 Tablespoon EVOO
1 Scallion, trimmed (I used about 3 or 4!)
1/2 garlic clove, finely chopped
2 small zucchinis, very thinnly sliced
1 small yellow squash, very thinnly sliced
1/4 cup chopped fresh basil leaves
1 Tablespoon minced fresh mint leaves (I used 2 tbsp)
1 Tablespoon grated Parmigiano-Reggiano or Pecorino Romano, plus more for topping. (I used more!)

1. Cook pasta, save 1 cup of boiling pasta water before straining.
2. heat oil in large skillet over medium heat. Add scallion and garlic, cook for 2 minutes. Add zucchini and Squash and cook until just wilted, about 3 minutes.
3. toss pasta with vegetables and stir in basil, mint, cooking water, and cheese.