I came across this recipe in Food and Wine last summer and have made it several times since then. I love that it only calls for a handful of ingredients and comes together with minimal work; plus, it’s a great way to use those extra zucchini from your garden!
1 lbs. farfalle
1 ½ lbs. zucchini, coarsely grated
4 Tbs. unsalted butter
1 cup plain whole milk yogurt
1 cup freshly grated Parmesa
Freshly grated nutmeg
Salt and pepper
- In a large pot, cook the farfalle until al dente. Reserve ¼ cup of the pasta cooking water. One minute before the pasta is done, add the grated zucchini. Drain.
- In a large skillet, melt the butter.
- Off the heat, add the yogurt, Parmesan cheese and nutmeg.
- Add the pasta, zucchini and reserved cooking water to the sauce and stir over low heat until coated.