Farfalle with Yogurt and Zucchini-Kathy Olson

[Guest guest]

MMMMM----- Recipe via Meal-Master v8.06 by AccuChef

www.AccuChef.com

 

Title: Farfalle With Yogurt And Zucchini

Categories:

Yield: 6 Servings

 

1 lb farfalle

4 medium zucchini (about 1

1/2 pounds),coarsely

-shredded

4 T unsalted butter

1 c plain whole-milk Greek

-yogurt

1 c freshly grated

-Parmigiano-Reggiano

-cheese,plus more for

-serving

Freshly grated nutmeg

Kosher salt and freshly

-ground pepper

 

[Note: The shredded zucchini cooks along with the farfalle in this

tangy pasta from Johanne Killeen and George Germon of Al Forno

restaurant in Providence. ]

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.

 

 

 

 

 

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