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.

ZUCCHINI WITH FARFALLE



Zucchini with Farfalle image

Cream sauce with sauteed vegetables over bow tie noodles. Serves 4 as a main course, 6 to 8 for a first course.

Provided by Christine L

Categories     Squash Recipes

Yield 7

Number Of Ingredients 10

5 tablespoons olive oil
5 small zucchini, julienned
2 onions, minced
1 clove garlic, minced
⅔ cup heavy whipping cream
1 (16 ounce) package farfalle pasta
2 tablespoons grated Parmesan cheese
salt to taste
freshly ground black pepper
2 tablespoons grated Parmesan cheese

Steps:

  • Heat oil in large skillet over medium high heat. Add zucchini, and saute quickly until golden. Remove and set aside.
  • Add onion and garlic to the pan, and saute until golden. Stir in cream; increase heat, and boil until sauce is reduced by one third.
  • Meanwhile, cook the pasta according to package directions. Drain.
  • Add noodles, zucchini, 1/2 cup cheese, and salt and pepper to the cream sauce. Toss thoroughly until heated through. Serve immediately with additional grated parmesan cheese.

Nutrition Facts : Calories 431.8 calories, Carbohydrate 53.2 g, Cholesterol 33.6 mg, Fat 20.5 g, Fiber 3.6 g, Protein 11.5 g, SaturatedFat 7.4 g, Sodium 65.5 mg, Sugar 5 g

FARFALLE WITH YOGURT AND ZUCCHINI



Farfalle With Yogurt and Zucchini image

One of the best and simplest of pasta dishes! Cookbok authors Johanne Killeen and George Germon, chefs and owners of Al Forno in Providence, RI and the authors of "On Top of Spaghetti" have made this even simpler! You boil the shredded zuchini in the same pot as the pasta and then toss everything in a sauce made with yogurt instead of cream. For a touch of heat - I added crushed red pepper flakes, a pinch or two; whichever, suits your fancy! F&W June 07 edition.

Provided by Manami

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

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
white pepper, to taste
crushed red pepper flakes, to taste (optional)

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.
  • 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.
  • WINE This clean, tangy pasta dish pairs well with Grüner Veltliner, an Austrian white variety that often has an intriguing green edge to its taste-many people describe it as a note of spring peas.

Nutrition Facts : Calories 639.1, Fat 19.1, SaturatedFat 11.2, Cholesterol 44.9, Sodium 366.1, Carbohydrate 92.4, Fiber 5.8, Sugar 5.4, Protein 24.9

FARFALLE WITH ZUCCHINI, BUTTERNUT SQUASH AND PECORINO CHEESE



Farfalle with Zucchini, Butternut Squash and Pecorino Cheese image

Hearty butternut squash and zucchini tossed with PLUS multigrain pasta and Pecorino cheese and fresh oregano make a quick, healthy, and delicious weeknight meal.

Provided by Allrecipes Member

Categories     Pasta by Shape

Time 30m

Yield 7

Number Of Ingredients 9

1 box Barilla PLUS Farfalle
4 tablespoons extra virgin olive oil
1 clove garlic, chopped
1 teaspoon fresh oregano, chopped
1 butternut squash, diced into large pieces
2 medium (blank)s zucchini, sliced into half moons
1 pinch Salt to taste
1 pinch Black pepper to taste
⅓ cup Pecorino cheese, grated

Steps:

  • Bring a large pot of water to a boil.
  • In a large skillet, saute garlic and oregano in olive oil for 1-2 minutes. Add butternut squash and saute for 8-10 minutes. Add zucchini and saute for 2 minutes. Season with salt and pepper.
  • Cook pasta 1 minute under required cooking time and reserve 1 cup of the cooking liquid.
  • Add 1 cup of cooking liquid to the skillet and bring to a simmer. Add cooked pasta to the sauce and cook for 1 minute. The sauce should become creamy. Remove from heat and toss with cheese.

Nutrition Facts : Calories 391.6 calories, Carbohydrate 67.3 g, Cholesterol 5.9 mg, Fat 10.6 g, Fiber 6.3 g, Protein 11.7 g, SaturatedFat 2.1 g, Sodium 103 mg, Sugar 4.9 g

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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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  • 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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