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 choppedDescription
Redbook Magazine
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