Vegetarian

Farfalle with Yogurt and Zucchini is for Dinner.

Farfalle with Yogurt and Zucchini takes 15 minutes to prepare.

Farfalle with Yogurt and Zucchini takes 10 minutes to cook.

Farfalle with Yogurt and Zucchini makes 6 servings.

The ingredients for Farfalle with Yogurt and Zucchini are:

1 pound farfalle
4 medium zucchini (about 1 1/2 pounds), coarsely shredded
4 tablespoons unsalted butter
1 cup plain whole-milk Greek yogurt
1 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Freshly grated nutmeg
Kosher salt and freshly ground pepper

Here is how you make Farfalle with Yogurt and Zucchini:

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. Makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user SARA772779.

The nutritional information for Farfalle with Yogurt and Zucchini is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 196.2

• Total Fat: 14.2 g
• Cholesterol: 37.7 mg
• Sodium: 151.1 mg
• Total Carbs: 7.4 g
• Dietary Fiber: 2.0 g
• Protein: 11.7 g

The dietary needs meet for Farfalle with Yogurt and Zucchini is Vegetarian