Farfalle with Yogurt and Zucchini - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 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
- Kosher salt and freshly ground pepper
Instructions
- 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. 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 serve with the extra cheese.
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