FARFALLE WITH YOGURT AND ZUCCHINI
One of the best and simplest of pasta dishes! Cookbok authors Johanne Killeen and George Germon, chefs and owners of Al Forno in Providence, RI and the authors of "On Top of Spaghetti" have made this even simpler! You boil the shredded zuchini in the same pot as the pasta and then toss everything in a sauce made with yogurt instead of cream. For a touch of heat - I added crushed red pepper flakes, a pinch or two; whichever, suits your fancy! F&W June 07 edition.
Provided by Manami
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- WINE This clean, tangy pasta dish pairs well with Grüner Veltliner, an Austrian white variety that often has an intriguing green edge to its taste-many people describe it as a note of spring peas.
Nutrition Facts : Calories 639.1, Fat 19.1, SaturatedFat 11.2, Cholesterol 44.9, Sodium 366.1, Carbohydrate 92.4, Fiber 5.8, Sugar 5.4, Protein 24.9
FARFALLE PASTA WITH ZUCCHINI AND LEMON-CREAM SAUCE
Delicious and easy. A great way to use up extra zucchini.
Provided by hforgione
Categories Italian Recipes
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Reserve 1/2 cup of pasta cooking water, and drain the farfalle well in a colander set in the sink.
- While the farfalle are boiling, mix together the ricotta, mascarpone, and Parmesan cheeses in a large serving bowl, and stir in the lemon peel and basil until the mixture is well combined.
- Heat olive oil in a large skillet over medium heat, and cook and stir the zucchini and garlic until the zucchini are tender but still bright in color, about 8 minutes. Stir about 1/4 cup of the reserved pasta cooking water into the cheese mixture and mix until smooth; add the hot drained pasta and cooked zucchini, and lightly toss with the sauce. Season with the salt and pepper. If mixture is too thick, add a little more pasta cooking water, 1 tablespoon at a time, until the sauce is the desired thickness.
Nutrition Facts : Calories 533.7 calories, Carbohydrate 60.6 g, Cholesterol 58.6 mg, Fat 24.3 g, Fiber 3.8 g, Protein 21.2 g, SaturatedFat 11.6 g, Sodium 530.1 mg, Sugar 4.2 g
PASTA WITH LEMON ZUCCHINI SAUCE
Make and share this Pasta With Lemon Zucchini Sauce recipe from Food.com.
Provided by MilanzMom
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta in a large pan of boiling water 7-10 minutes, or until al dente. Drain and keep warm.
- Place zucchini in a steamer basket over boiling water. Cover pan and steam 4-5 minutes, or until just tender.
- Combine cornflour and water in a bowl.
- Stir in next 4 ingredients.
- Melt butter in a heavy nonstick pan over medium heat.
- Stir in cream mixture and cook 3-4 minutes, stirring until mixture begins to thicken. Stir in shallots and zucchini.
- Serve sauce over warm pasta.
Nutrition Facts : Calories 898.6, Fat 54.2, SaturatedFat 33.1, Cholesterol 157.6, Sodium 307.5, Carbohydrate 82.7, Fiber 4.9, Sugar 8.6, Protein 22.9
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