Best Zucchini And Yogurt Farfalle Recipes

ZUCCHINI AND YOGURT FARFALLE

Zucchini and Yogurt Farfalle image

Make and share this Zucchini and Yogurt Farfalle recipe from Food.com.

Provided by Boomette

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

In a saucepan with salted boiling water, cook pasta until al dente. Drain and lightly oil. Set aside.
In a large skillet, brown the zucchini at high heat in oil until lightly golden. Add garlic, rosemary and keep cooking 1 minute. Add pasta and remaining ingredients. Stir well and reheat. Adjust seasoning. You can serve with lamb chops.

FARFALLE WITH YOGURT AND ZUCCHINI

FARFALLE WITH YOGURT AND ZUCCHINI image

Categories Pasta

Number Of Ingredients 8

Ingredients

1 pound farfalle
4 medium zucchini (about 1 1/2 pounds), coarsely shredded
4 tablespoons unsalted butter
1 cup plain whole-milk Greek yogurt
1 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Freshly grated nutmeg
Lemon zest
Kosher salt and freshly ground pepper

Steps:

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, reserving some for topping. 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 top with the extra cheese, grated zucchini, and lemon zest.

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