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© Tina Rupp

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Farfalle with Yogurt and Zucchini

Average Rating

 From 4 ratings.

User Reviews

rating truffles
This is a great weeknight (or lazy Saturday) dish.  Despite its short ingreadient list, the final product does not skimp on flavor.  Great use of nutmeg.
rating BLC
Having read the earlier reviews, I added one carmelized leek and a 1/4 cup fresh basil (chiffonade) to enhance the flavors. It was wonderful. With only flash blanching of the zucchini, it maintains its crunch. The yogurt-parmesean sauce is creamy and not as rich as I had imagined.
rating jenlcordes
This was good but not spectacular.  I would recommend using a fresh pasta.

Read all 4 reviews

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Farfalle with Yogurt and Zucchini

  • fast FAST
  • Vegetarian VEGETARIAN
  • staff favorite STAFF FAVORITE
TOTAL TIME: 25 MIN
SERVES: 4 TO 6

The shredded zucchini cooks along with the farfalle in this tangy pasta from Johanne Killeen and George Germon of Al Forno restaurant in Providence.

slideshow More Fast Pasta Recipes

ingredients
  • 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
  • Freshly grated nutmeg
  • Kosher salt and freshly ground pepper
directions
  1. 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.
  2. 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.
  3. 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. Two to try are the citrusy 2006 Huber Hugo and the herbal 2006 Bründlmayer Kamptaler Terrassen.