Farfalle with Zucchini, Yellow Squash and Mint

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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