Farfalle with Zucchini and Yogurt Sauce

I found this recipe from A Good American Wife. I used it last summer when the zucchinis were ready to harvest.

Growing up my mother would always shred and freeze zucchini for future use in breads and dinners. I bet this recipe would work well with frozen zucchini, just thaw before using.


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
Dash of nutmeg
Kosher salt and freshly ground pepper, to taste

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.

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. Stir until cheese is melted.

Add the farfalle and zucchini to the saucepan and cook over low heat, tossing, until the sauce coats the pasta. Serve with the extra cheese.