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Farfalle With Yogurt And Zucchini

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  Farfalle 1 Pound
  Zucchini 4 Medium, coarsely shredded
  Unsalted butter 4 Tablespoon
  Whole milk 1 Cup (16 tbs) (Plain One)
  Greek yogurt 4 Tablespoon
  Freshly grated parmigiano reggiano cheese 1 Cup (16 tbs) (Plus More For Serving)
  Freshly grated nutmeg 1 Teaspoon
  Freshly ground black pepper To Taste
  Kosher salt To Taste

1. 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.
2. 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 black pepper.
3. Add the farfalle. zucchini and reserved pasta water to the skillet and cook over low heat, tossing, until the sauce coats the pasta; transfer to warmed bowls and serve with the extra cheese.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2900 Calories from Fat 855

% Daily Value*

Total Fat 104 g160.5%

Saturated Fat 59.4 g297%

Trans Fat 0 g

Cholesterol 265.6 mg88.5%

Sodium 1344.8 mg56%

Total Carbohydrates 369 g123.2%

Dietary Fiber 25 g100%

Sugars 41.5 g

Protein 121 g242.5%

Vitamin A 62.8% Vitamin C 198.9%

Calcium 38.8% Iron 60.9%

*Based on a 2000 Calorie diet

Farfalle With Yogurt And Zucchini Recipe