Zucchini And Yogurt Farfalle Recipes

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ZUCCHINI WITH FARFALLE



Zucchini with Farfalle image

Cream sauce with sauteed vegetables over bow tie noodles. Serves 4 as a main course, 6 to 8 for a first course.

Provided by dave

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 7

Number Of Ingredients 10

5 tablespoons olive oil
5 small zucchini, julienned
2 onions, minced
1 clove garlic, minced
⅔ cup heavy whipping cream
1 (16 ounce) package farfalle pasta
2 tablespoons grated Parmesan cheese
salt to taste
freshly ground black pepper
2 tablespoons grated Parmesan cheese

Steps:

  • Heat oil in large skillet over medium high heat. Add zucchini, and saute quickly until golden. Remove and set aside.
  • Add onion and garlic to the pan, and saute until golden. Stir in cream; increase heat, and boil until sauce is reduced by one third.
  • Meanwhile, cook the pasta according to package directions. Drain.
  • Add noodles, zucchini, 1/2 cup cheese, and salt and pepper to the cream sauce. Toss thoroughly until heated through. Serve immediately with additional grated parmesan cheese.

Nutrition Facts : Calories 431.8 calories, Carbohydrate 53.2 g, Cholesterol 33.6 mg, Fat 20.5 g, Fiber 3.6 g, Protein 11.5 g, SaturatedFat 7.4 g, Sodium 65.5 mg, Sugar 5 g

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 YOGURT AND ZUCCHINI



FARFALLE WITH YOGURT AND ZUCCHINI image

Categories     Pasta

Number Of Ingredients 8

1 pound farfalle
4 medium zucchini (about 1 1/2 pounds), 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
Lemon zest
Kosher salt and freshly ground pepper

Steps:

  • 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, reserving some for topping. 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 top with the extra cheese, grated zucchini, and lemon zest.

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