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Farfalle with Yogurt and Zucchini

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(431 people have added this recipe to their favorites.)

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

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Pairing Suggestion

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.

Farfalle with Yogurt and Zucchini

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(431 people have added this recipe to their favorites.)
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Farfalle with Yogurt and Zucchini

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Farfalle with Yogurt and Zucchini

I love the freshness and versatility of this dish. I use greek yogurt, add corn and shrimp to make it more filling. Wonderful in the summertime!

Posted by: ltownsend on June 29, 2009

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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.

Posted by: truffles on September 3, 2008

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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.

Posted by: BLC on August 28, 2008

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