Farfalle with Zucchini and Yogurt


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

  1. 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.
  2. In a large skillet, melt the butter.
  3. Off the heat, add the yogurt, Parmesan cheese and nutmeg.
  4. Add the pasta, zucchini and reserved cooking water to the sauce and stir over low heat until coated.


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