Farfalle With Yogurt and Zucchini Recipe

Name: Farfalle With Yogurt and Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb farfalle pasta; 4 medium zucchini, coarsely shredded (about 1 1/2 pounds); 4 tablespoons unsalted butter; 1 cup plain whole-milk Greek yogurt or 1 cup plain yogurt; 1 cup grated parmigiano-reggiano cheese, plus more; parmigiano-reggiano cheese, for serving; freshly grated nutmeg, to taste; kosher salt, to taste; white pepper, to taste; crushed red pepper flakes, to taste (optional)

Servings: persons

1 lb farfalle pasta
4 medium zucchini, coarsely shredded (about 1 1/2 pounds)
4 tablespoons unsalted butter
1 cup plain whole-milk Greek yogurt or 1 cup plain yogurt
1 cup grated parmigiano-reggiano cheese, plus more
parmigiano-reggiano cheese, for serving
freshly grated nutmeg, to taste
kosher salt, to taste
white pepper, to taste
crushed red pepper flakes, to taste (optional)

1
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.
2
Drain the farfalle and zucchini, reserving 1/4 cup of the pasta cooking water.
3
Meanwhile, in a large, deep skillet, melt the butter.
4
Remove from the heat.
5
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.
6
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.
7
WINE This clean, tangy pasta dish pairs well with Gruner Veltliner, an Austrian white variety that often has an intriguing green edge to its tastemany people describe it as a note of spring peas.

706

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb farfalle pasta, 4 medium zucchini, coarsely shredded (about 1 1/2 pounds), 4 tablespoons unsalted butter, 1 cup plain whole-milk Greek yogurt or 1 cup plain yogurt, and more.

Yes, Farfalle With Yogurt and Zucchini falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Farfalle With Yogurt and Zucchini

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