Farfalle With Yogurt And Zucchini Recipes
ZUCCHINI AND YOGURT FARFALLE
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
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
Categories Pasta
Number Of Ingredients 8
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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- 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.
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