Ingredients
pasta
yogurt
herbs
zucchini
Butter
Preparation
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
