Farfalle with Yogurt and Zucchini

By patticakes

Ingredients

• 1 pound farfalle
• 4 medium zucchini (about 1 1/2 lbs.) coarsely shedded
• 4 TBS butter
• 1 cup plain whole milk Greek yogurt
• 1 cup freshly grated Parmesan, more for serving
• Freshly grated nutmeg
• salt and pepper

Preparation

Step 1

In a large pot of boiling 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 water.

In a deep skillet, melt the butter. Remove from the heat. Stir in the yogurt and the cup of parmesan. season the yogurt with nutmeg, salt and pepper.

Add the farfalle, zucchini and 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.