Farfalle With Yogurt and Zucchini

Ingredients

• 1 lb farfalle pasta
• 4 medium zucchini, coarsely shredded (about 1 1/2 pounds)
• 4 tablespoons unsalted butter
• 1 cup plain whole-milk Greek yogurt or plain yogurt
• 1 cup grated parmigiano-reggiano cheese, plus more
• parmigiano-reggiano cheese, for serving
• freshly grated nutmeg, to taste
• kosher salt, to taste
• white pepper, to taste
• crushed red pepper flakes, to taste (optional)

Directions

1. 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. 2

   Drain the farfalle and zucchini, reserving 1/4 cup of the pasta cooking water.

3. 3

   Meanwhile, in a large, deep skillet, melt the butter.

4. 4

   Remove from the heat.

5. 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. 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. 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.