4 medium zucchini (about 1/12 lbs), coarsely shredded
4 tbsp unsalted butter
1 c plain whole-milk greek yogurt
1 c freshly grated parm-regg cheese, more for serving
freshly grated nutmeg
salt and pepper
Instructions
In a large pot of boiling water, cook the farfalle until al dente; about 1 min before the farfalle is done, add the shredded zucchini to the pot. Drain the farfalle and zucchini, reserving 1/4 c of the pasta cooking water.
meanwhile, in a large, deep skillet, melt the butter. Temove from the heat. stir in the greek yogurtand the 1 c of grated cheese and season the yogurt sauce with freshly grated nutmeg salt and pepper.
Add the farfalle, zucchini and reserved pasta water to the saucepan and cook over low heat, tossing unil the sauce coats the pasta; transfer to warmed bowls and serve with the extra cheese.
Originally Submitted
7/30/2012
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