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Zucchini and Yogurt Farfalle Recipe

Zucchini and Yogurt Farfalle Recipe

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Ingredients:

Serving

225 g farfalle pasta
4 small zucchini, grated
2 tbsp extra virgin olive oil
1 garlic clove, finely chopped
2 tsp fresh rosemary, chopped
1 cup plain yogurt (in the recipe it asks for 10% of fat, i don'tsp know if you use reduced-fat or fat-
1/2 cup parmigiano-reggiano cheese, grated
3 tbsp butter
salt and pepper

Directions:

In a saucepan with salted boiling water, cook pasta until al dente. Drain and lightly oil. Set aside.
In a large skillet, brown the zucchini at high heat in oil until lightly golden. Add garlic, rosemary and keep cooking 1 minute. Add pasta and remaining ingredients. Stir well and reheat. Adjust seasoning. You can serve with lamb chops.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	236.19 Kcal (989 kJ)
Calories from fat	166.36 Kcal
		% Daily Value*
Total Fat	18.48g	28%
Cholesterol	32.04mg	11%
Sodium	38.92mg	2%
Potassium	153.4mg	3%
Total Carbs	13.84g	5%
Sugars	3.07g	12%
Dietary Fiber	0.17g	1%
Protein	4.61g	9%
Vitamin C	4.7mg	8%
Vitamin A	0.1mg	4%
Iron	47.4mg	263%
Calcium	99.2mg	10%

Amount Per 100 g
Calories	133.27 Kcal (558 kJ)
Calories from fat	93.87 Kcal
		% Daily Value*
Total Fat	10.43g	28%
Cholesterol	18.08mg	11%
Sodium	21.96mg	2%
Potassium	86.56mg	3%
Total Carbs	7.81g	5%
Sugars	1.73g	12%
Dietary Fiber	0.1g	1%
Protein	2.6g	9%
Vitamin C	2.6mg	8%
Vitamin A	0.1mg	4%
Iron	26.7mg	263%
Calcium	56mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

6.2

Points
7

PointsPlus

Good Points

saturated fat free,
very low sodium,
low cholesterol

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