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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. Drain the farfalle and zucchini, reserving 1/4 cup of the pasta cooking water. | 3. Meanwhile, in a large, deep skillet, melt the butter. | 4. Remove from the heat. | 5. 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. | 6. 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. | 7. WINE This clean, tangy pasta dish pairs well with Grüner 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
farfalle pasta	1			-	-	-	-
zucchini	4	pounds	shredded	308.4432	56.427	21.9539	5.806
butter	4	tablespoons	unsalted	342.0	15.714	10.686	28.8
plain yogurt	1	cup		-	-	-	-
parmigiano reggiano cheese	1	cup	grated	-	-	-	-
parmigiano reggiano cheese				-	-	-	-
nutmeg			grated	-	-	-	-
kosher salt				-	-	-	-
white pepper				-	-	-	-
red pepper flake			crushed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.