Wednesday, November 14, 2007

Such a light and tasty pasta dish

We got home last night at 9:30 after hitting the climbing wall at the gym for 2, 2 1/2 hours, and my arms were fried and I was exhausted. Oh, and STARVING. I'd clipped out this recipe from Food and Wine (ick, gail simmons, i am not endorsing you at all) a while ago and it occurred to me that I had all the ingredients in the fridge. It took about 15 minutes and was so light and uber delicious! (oh, i halved the ingredients, too.)

Farfalle with Yogurt and Zucchini

From Food and Wine a while ago, I did find it on their site, though.

One of the best (and simplest) pasta dishes from this year’s crop of cookbook authors comes from Johanne Killeen and George Germon, the chefs and owners of Al Forno in Providence, Rhode Island, and the authors of On Top of Spaghetti. This recipe calls for quickly boiling shredded zucchini in the same pot as the pasta, then tossing everything together in a sauce made with yogurt instead of cream. Yogurt may seem strange in a pasta sauce, but the result is brilliant.

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

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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