Farfalle With Yogurt And Zucchini Recipes

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ZUCCHINI AND YOGURT FARFALLE



Zucchini and Yogurt Farfalle image

Make and share this Zucchini and Yogurt Farfalle recipe from Food.com.

Provided by Boomette

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.

FARFALLE WITH EGGPLANT YOGURT SAUCE



Farfalle with Eggplant Yogurt Sauce image

Bowtie pasta is tossed with a fresh herbed-yogurt sauce and topped with roasted eggplant and tomatoes.

Provided by Food Network Kitchen

Time 40m

Yield 4-6

Number Of Ingredients 10

Kosher salt and finely ground black pepper
1 large eggplant (about 1 1/4 pounds), cut into 1/2-inch pieces
1/3 cup extra-virgin olive oil
2 cups cherry tomatoes, quartered
1 anchovy fillet
1 garlic clove
1 cup Greek yogurt
1/4 cup chopped fresh dill, plus whole fronds for garnish
1 pound farfalle
1/4 cup torn fresh basil leaves

Steps:

  • Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
  • Toss the eggplant with the oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast, stirring occasionally, until browned and tender, about 25 minutes. Add the tomatoes and continue to roast until the tomatoes begin to burst, 5 to 10 minutes more.
  • Mash the anchovy and garlic to a paste with 1/2 teaspoon salt and transfer to a large bowl. Whisk in the yogurt, dill, some salt and few grinds of pepper.
  • Add the pasta to the boiling water and cook according to package directions. Reserve 1 1/2 cups of the pasta cooking water, then drain the pasta. Add the pasta along with 1 cup of the cooking water to add the yogurt sauce and toss to combine. Thin with more cooking water until everything is evenly coated. Season with salt and pepper. Serve topped with the roasted vegetables, basil and dill fronds.

FARFALLE WITH ZUCCHINI, YELLOW SQUASH AND MINT



Farfalle with Zucchini, Yellow Squash and Mint image

Provided by Food Network

Categories     side-dish

Yield 4 servings

Number Of Ingredients 9

12 ounces farfalle (butterfly-shaped pasta; also called bow ties)
1 tablespoon extra-virgin olive oil or unsalted butter
1 scallion, trimmed, thinly sliced
1/2 garlic clove, finely chopped
2 small zucchini, scrubbed, trimmed, very thinly sliced
1 small yellow squash, scrubbed, trimmed, very thinly sliced
1/4 cup chopped fresh basil leaves
1 tablespoon minced fresh mint leaves
1 tablespoon grated Parmigiano-Reggiano or Pecorino Romano, plus more for topping

Steps:

  • Cook the pasta in plenty of boiling, salted water, stirring occasionally, until al dente, or firm to the bite, 10 to 12 minutes. Before draining, ladle out 1/2 cup of the boiling cooking water and reserve.
  • Meanwhile, heat the oil in a large skillet over medium heat. Add the scallion and garlic; cook, stirring, for 2 minutes. Add the zucchini and yellow squash and cook, stirring, over medium-low heat just until wilted, about 3 minutes.
  • Toss the pasta with the zucchini mixture and stir in the basil, mint, reserved cooking water and 1 tablespoon of the cheese. Spoon onto plates, and serve with a light sprinkling of cheese over each serving.

FARFALLE WITH ZUCCHINI, BUTTERNUT SQUASH AND PECORINO CHEESE



Farfalle with Zucchini, Butternut Squash and Pecorino Cheese image

Hearty butternut squash and zucchini tossed with PLUS multigrain pasta and Pecorino cheese and fresh oregano make a quick, healthy, and delicious weeknight meal.

Provided by Allrecipes Member

Categories     Pasta by Shape

Time 30m

Yield 7

Number Of Ingredients 9

1 box Barilla PLUS Farfalle
4 tablespoons extra virgin olive oil
1 clove garlic, chopped
1 teaspoon fresh oregano, chopped
1 butternut squash, diced into large pieces
2 medium (blank)s zucchini, sliced into half moons
1 pinch Salt to taste
1 pinch Black pepper to taste
⅓ cup Pecorino cheese, grated

Steps:

  • Bring a large pot of water to a boil.
  • In a large skillet, saute garlic and oregano in olive oil for 1-2 minutes. Add butternut squash and saute for 8-10 minutes. Add zucchini and saute for 2 minutes. Season with salt and pepper.
  • Cook pasta 1 minute under required cooking time and reserve 1 cup of the cooking liquid.
  • Add 1 cup of cooking liquid to the skillet and bring to a simmer. Add cooked pasta to the sauce and cook for 1 minute. The sauce should become creamy. Remove from heat and toss with cheese.

Nutrition Facts : Calories 391.6 calories, Carbohydrate 67.3 g, Cholesterol 5.9 mg, Fat 10.6 g, Fiber 6.3 g, Protein 11.7 g, SaturatedFat 2.1 g, Sodium 103 mg, Sugar 4.9 g

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