Zucchini and Yogurt Farfalle |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A recipe from Ricardo. Looks very good. Ingredients:
225 g farfalle pasta |
4 small zucchini, grated |
2 tablespoons extra virgin olive oil |
1 garlic clove, finely chopped |
2 teaspoons fresh rosemary, chopped |
1 cup plain yogurt (in the recipe it asks for 10% of fat, i don't know if you use reduced-fat or fat-free, if it will af) |
1/2 cup parmigiano-reggiano cheese, grated |
3 tablespoons butter |
salt and pepper |
Directions:
1. In a saucepan with salted boiling water, cook pasta until al dente. Drain and lightly oil. Set aside.
2. 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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