Farfalle With Yogurt And Zucchini Recipes

ZUCCHINI AND YOGURT FARFALLE

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 ZUCCHINI, YELLOW SQUASH AND MINT

Steps:

• Cook the pasta in plenty of boiling, salted water, stirring occasionally, until al dente, or firm to the bite, 10 to 12 minutes. Before draining, ladle out 1/2 cup of the boiling cooking water and reserve.
• Meanwhile, heat the oil in a large skillet over medium heat. Add the scallion and garlic; cook, stirring, for 2 minutes. Add the zucchini and yellow squash and cook, stirring, over medium-low heat just until wilted, about 3 minutes.
• Toss the pasta with the zucchini mixture and stir in the basil, mint, reserved cooking water and 1 tablespoon of the cheese. Spoon onto plates, and serve with a light sprinkling of cheese over each serving.

FARFALLE WITH EGGPLANT YOGURT SAUCE

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Toss the eggplant with the oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast, stirring occasionally, until browned and tender, about 25 minutes. Add the tomatoes and continue to roast until the tomatoes begin to burst, 5 to 10 minutes more.
• Mash the anchovy and garlic to a paste with 1/2 teaspoon salt and transfer to a large bowl. Whisk in the yogurt, dill, some salt and few grinds of pepper.
• Add the pasta to the boiling water and cook according to package directions. Reserve 1 1/2 cups of the pasta cooking water, then drain the pasta. Add the pasta along with 1 cup of the cooking water to add the yogurt sauce and toss to combine. Thin with more cooking water until everything is evenly coated. Season with salt and pepper. Serve topped with the roasted vegetables, basil and dill fronds.

FARFALLE WITH ZUCCHINI AND GORGONZOLA

Steps:

• Place 4 quarts of water in a large pot, season with salt and bring to a boil.
• Wash the zucchini and trim the ends, then grate them on the largest side of a box grater and set aside.
• In a large saucepan, heat the oil and butter and sauté the shallot and celery over medium heat, stirring, until the vegetables soften and begin to turn translucent. Add the minced garlic and continue cooking for another minute. Add the zucchini to the pan and sauté until the zucchini begins to soften and wilt.
• In the meantime, add the pasta to the boiling water and stir occasionally as the pasta cooks.
• Season the vegetables with salt and pepper. When the pasta is almost al dente, add the lemon juice, 1/4 of a cup of the pasta cooking water and the cheese to the pan, stirring to melt the cheese. Stir in the parsley and basil and let the mixture simmer gently for a moment or two.
• Drain the pasta, reserving some of the cooking water in case it is needed; add the pasta to the pan with the sauce and toss to coat it completely. Let the pasta cook in the pan for a minute, adding a splash of the reserved cooking water if the sauce seems too tight. Transfer to a warm bowl and serve immediately.