I love this recipe & will definitely make it again. It's very easy & delicious. I used 1/2 lb. of farfalle and made the full recipe for the sauce and it was perfect. I don't think there would be enough sauce if I used a lb. of pasta. Even with the modification, it made enough for 4 people.

October 21, 2009

Thought this recipe was great and fast to make!

September 26, 2009

I made this tonight as a speedy weeknight supper. I too suffered from a little curdling with the greek yoghurt into the melted butter....I grabbed half a lemon from the fridge and that solved that. It also made for a nice flavor. I felt it was a little bland - my husband thought it was delicious. I must confess, that some really good eggy homemade pasta squares would seal this dish as with a 'yum factor', opposed to the store bought type. But, given that I was not churning pasta through the machine tonight, this still wins points for speed of prep.

September 2, 2009

This is tasty and filling, and definitely gives you a good dose of veggies, but it can be a little bland after a while. I added some grape tomatoes to the mix, which helped. And be generous with the nutmeg and parmesan.

August 30, 2009

I thought this was a really tasty weeknight meal. I probably wouldn't make it for a dinner party, but on a Monday night it did the trick! I use 2% Greek yogurt, as opposed to whole milk, and the result was still creamy and rich-tasting. Yum.

August 19, 2009

Perhaps it was the Greek yogurt that I used but when I added the hot pasta to the yogurt sauce, the sauce emulsion broke and I ended up with curdled yogurt and water. It looked ugly but tasted really good.

July 10, 2009

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!

June 29, 2009

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