Farfalle With Yogurt and Zucchini

A quick and easy pasta recipe to make for a warm dinner or lunch.

The yogurt sauce provides a tangy creamy flavor to balance the savory taste of the cooked pasta and zucchini.

Great for vegetarians.

Might not be the best option if you are allergic to dairy products.

The high carbs count in pasta might be a disadvantage for a weight loss diet.

Zucchini is a low-calorie food packed with water and fiber.
The yogurt in the recipe is a good source of probiotics which might enhance gut health.

	1 lb farfalle pasta
	4 medium zucchini , coarsely shredded ( about 1 1/2 pounds )
	4 tablespoons unsalted butter
	1 cup plain whole-milk Greek yogurt or 1 cup plain yogurt
	1 cup grated parmigiano-reggiano cheese , plus more
	parmigiano-reggiano cheese , for serving
	freshly grated nutmeg , to taste
	kosher salt , to taste
	white pepper , to taste
	crushed red pepper flakes , to taste ( optional )

1.	Bring a large pot of salted water to a boil. Cook pasta according to package instructions, drain, and reserve 1 cup of pasta water.
2.	In a large skillet, melt butter over medium heat. Add zucchini and cook until tender and golden brown, about 8-10 minutes.
3.	Whisk together Greek yogurt, grated Parmigiano-Reggiano cheese, salt, white pepper, and nutmeg in a bowl.
4.	Add the cooked pasta and reserved pasta water to the skillet with the zucchini. Turn off heat and toss well.
5.	Stir in the yogurt mixture and toss until pasta is well coated.
6.	Serve immediately with extra Parmigiano-Reggiano cheese and crushed red pepper flakes, if desired.