Prep 15 mins
Cook 10 mins
One of the best and simplest of pasta dishes! Cookbok authors Johanne Killeen and George Germon, chefs and owners of Al Forno in Providence, RI and the authors of "On Top of Spaghetti" have made this even simpler! You boil the shredded zuchini in the same pot as the pasta and then toss everything in a sauce made with yogurt instead of cream. For a touch of heat - I added crushed red pepper flakes, a pinch or two; whichever, suits your fancy! F&W June 07 edition.
- 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)
- 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.
- WINE This clean, tangy pasta dish pairs well with Grüner Veltliner, an Austrian white variety that often has an intriguing green edge to its taste—many people describe it as a note of spring peas.