Ingredients
- 1 pound farfalle pasta
- 3 tablespoons extra-virgin olive oil
- 1 3/4 pounds small pattypan squash, quartered
- 1 tablespoon fresh lemon juice, plus 1 teaspoon grated peel
- 1/2 onion, chopped
- 3 cloves garlic, finely chopped
- 3/4 cup finely chopped fresh mint
- 3/4 cup grated parmesan cheese
- Salt and pepper
Description
Rachael Ray Magazine
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