Ingredients
-
225 g farfalle pasta
-
4 small zucchini, grated
-
2 tablespoons extra virgin olive oil
-
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
-
1 garlic clove, finely chopped
Instructions
- 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.