Farfalle With Yogurt and Zucchini
Ready In: 25 mins
Serves: 4-6
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)
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.
- 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.
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