Farfalle With Yogurt And Zucchini

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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
• pepper, to taste
• crushed red pepper flakes, to taste (optional)

Recipe

• 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.
• 2 drain the farfalle and zucchini, reserving 1/4 cup of the pasta cooking water.
• 3 meanwhile, in a large, deep skillet, melt the butter.
• 4 remove from the heat.
• 5 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.
• 6 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.
• 7 wine this clean, tangy pasta dish pairs well with grüner veltliner, an austrian variety that often has an intriguing green edge to its taste—many people describe it as a note of spring peas.