Farfalle with Summer Squash Sopressata and Mint

Ingredients

1   pound(s) dried farfalle pasta (bow ties) 3   tablespoon(s) extra-virgin olive oil 2   teaspoon(s) garlic, finely chopped 2   (each 10 ounces) summer squash or zucchini or combination, trimmed, cut into 2-inch-long julienne strips .5   teaspoon(s) kosher salt .5   teaspoon(s) freshly ground pepper 4   ounce(s) sliced sopressata or Genoa salami, cut into thin strips .75   cup(s) fresh mint leaves, coarsely chopped

Description

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