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| Home>Italian>Boiling> Farfalle with Yogurt and Zucchini |
 Method:Boiling
1. Formula
- 1 pound farfalle
- 4 medium zucchini, 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
2. Nutrition Information
- Calories: 716 kcal
- Carbohydrates: 91 g
- Dietary Fiber: 6 g
- Fat: 27 g
- Protein: 30 g
- Sugars: 9 g
Please avoid eating too much Fat and Calories to keep fit and lose your weight.
3. Directions
- 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.
- 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.
- 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.
4. Remark
One of the best (and simplest) pasta dishes from this year's crop of cookbook authors comes from Johanne Killeen and George Germon, the chefs and owners of Al Forno in Providence, Rhode Island, and the authors of On Top of Spaghetti. This recipe calls for quickly boiling shredded zucchini in the same pot as the pasta, then tossing everything together in a sauce made with yogurt instead of cream. Yogurt may seem strange in a pasta sauce, but the result is brilliant.
Notes:Wine
This clean, tangy pasta dish pairs well with Gruner 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 Brundlmayer Kamptaler Terrassen.
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