Recipe: Farfalle with Yogurt and Zucchini (using Greek Yogurt)

FARFALLE WITH YOGURT AND ZUCCHINI

1 pound farfalle (bow tie pasta), uncooked
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 black pepper (to taste)

In a large pot of boiling, salted water, cook the farfalle until al dente. About one 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 one cup of grated Parmigiano-Reggiano and season the yogurt sauce with freshly grated nutmeg, salt and black pepper.

Add the farfalle, zucchini and reserved pasta water to the skillet and cook over low heat, tossing, until the sauce coats the pasta.

Transfer to warmed bowls and serve with the extra cheese.

Makes 4 to 6 servings
Adapted from source: From George Germon and Johanne Killeen in Food and Wine Annual Cookbook, 2008