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.

September 3, 2008

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.

August 28, 2008

This was good but not spectacular.  I would recommend using a fresh pasta.

August 11, 2008

This is such a smart way to use yogurt since it makes a really creamy and tangy sauce. During summer, when there's so much zucchini, this pasta is a no-brainer.

July 19, 2007