Zucchini And Yogurt Farfalle Recipes

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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

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.

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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.
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