Recipe

Farfalle With Yogurt And Zucchini Recipe

	Midgelet / All my dishes 1 year, 2 months ago Greek yoghurt is very thick and rick and is delcious in this pasta dish.Great way to use those summer zuchinni Prep:10m Cook:15m Servings:4	Midgelet
	pasta farfalle zucchini vegetarian cheese quick easy

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Ingredients

1 pound farfalle

4 medium zucchini (about 1 1/2 pounds), coarsely shredded

4 tablespoons unsalted butter

1 cup plain whole-milk Greek yogurt ( very thick and rich )

1 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

Freshly grated nutmeg

Kosher salt and freshly ground pepper

Directions

In a large pot of boiling salted water, cook the farfalle until al dente; about 1 minute before the farfalle is done, add the shredded zucchini to the pot.

Drain the farfalle and zucchini, reserving 1/4 cup of the pasta cooking water.

Meanwhile, in a large, deep skillet, melt the butter.

Remove from the heat.

Stir in the Greek yogurt and the 1 cup of grated Parmigiano-Reggiano 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, until the sauce coats the pasta; transfer to warmed bowls and serve with the extra cheese.

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