Farfalle with Yogurt and Zucchini

Name: Farfalle with Yogurt and Zucchini
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams farfalle; 4 servings Kosher salt and freshly ground pepper; 4 servings Freshly grated nutmeg; 237 milliliters freshly grated Parmigiano-Reggiano cheese, plus more for serving; 237 milliliters plain whole-milk Greek yogurt; 4 Tbsps unsalted butter; 680 grams medium zucchini (about , coarsely shredded

Farfalle with Yogurt and Zucchini might be just the main course you are searching for. One portion of this dish contains about 31g of protein, 21g of fat, and a total of 688 calories. This recipe serves 4. Head to the store and pick up farfalle, kosher salt and pepper, zucchini, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes around 25 minutes.

Instructions

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.

Ingredients you will need

Farfalle

Zucchini

Water

Equipment you will use

Pot

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

Ingredients you will need

Farfalle

Zucchini

Pasta

Water

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

Ingredients you will need

Butter

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Yogurt

Parmigiano Reggiano

Nutmeg

Sauce

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.

Ingredients you will need

Water

Farfalle

Zucchini

Cheese