Farfalle With Yogurt And Zucchini Food

ZUCCHINI AND YOGURT FARFALLE

Steps:

• In a saucepan with salted boiling water, cook pasta until al dente. Drain and lightly oil. Set aside.
• In a large skillet, brown the zucchini at high heat in oil until lightly golden. Add garlic, rosemary and keep cooking 1 minute. Add pasta and remaining ingredients. Stir well and reheat. Adjust seasoning. You can serve with lamb chops.

FARFALLE WITH YOGURT AND ZUCCHINI

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.