How many servings does this recipe make?

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

What ingredients do I need for Zucchini And Yogurt Farfalle?

You need 9 ingredients. The key ingredients include: 225 g farfalle pasta, 4 small zucchini, grated, 2 tablespoons extra virgin olive oil, 1 garlic clove, finely chopped, and more.

Is Zucchini And Yogurt Farfalle suitable as pasta & noodles?

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

How do I store leftover Zucchini And Yogurt Farfalle?

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

Zucchini And Yogurt Farfalle Recipe

Name: Zucchini And Yogurt Farfalle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 225 g farfalle pasta; 4 small zucchini, grated; 2 tablespoons extra virgin olive oil; 1 garlic clove, finely chopped; 2 teaspoons fresh rosemary, chopped; 1 cup plain yogurt (in the recipe it asks for 10% of fat, I don't know if you use reduced-fat or fat-free, if it will af); 1/2 cup parmigiano-reggiano cheese, grated; 3 tablespoons butter; salt and pepper

Try this homemade Zucchini And Yogurt Farfalle recipe the whole family will love. Made with farfalle pasta, zucchini, extra virgin olive oil and garlic.…

This Zucchini And Yogurt Farfalle relies on simple, everyday ingredients such as farfalle pasta, small zucchini, grated, extra virgin olive oil and garlic clove, finely chopped. It comes together quickly and makes 4 servings, at about 493 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Pasta & Noodles

Servings: persons

225 g farfalle pasta
4 small zucchini, grated
2 tablespoons extra virgin olive oil
1 garlic clove, finely chopped
2 teaspoons fresh rosemary, chopped
1 cup plain yogurt (in the recipe it asks for 10% of fat, I don't know if you use reduced-fat or fat-free, if it will af)
1/2 cup parmigiano-reggiano cheese, grated
3 tablespoons butter
salt and pepper

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Quick Info

Servings
4 servings
Calories
493 kcal
Category
Pasta & Noodles

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