Farfalle with Zucchini and Yogurt
Farfalle with Zucchini and Yogurt
Ingredients
- 1/2 lb (225 g) farfalle
- 4 small zucchini, grated
- 2 tablespoons (30 ml) olive oil
- 1 clove garlic, finely chopped
- 2 teaspoons (10 ml) chopped fresh rosemary
- 1 cup (250 ml) 10% plain yogurt
- 1/2 cup (125 ml) grated Parmigiano-Reggiano cheese
- 3 tablespoons (45 ml) butter
- Salt and pepper
Instructions
- In a large pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly. Set aside.
- In a large skillet, cook the zucchini over high heat in the oil until lightly golden brown. Add the garlic and rosemary and cook for 1 minute. Add the farfalle and the remaining ingredients. Stir to combine and heat through. Adjust the seasoning.
- Serve with Garlic Lamb Chops. Carbohydrates per serving: 50 g for 2 to 3 lamb chops.
- ... Our farfalle with zucchini and yogurt
- Everyone loves pasta, and people with diabetes are no exception. Our advice: use pasta as a side dish instead of making them the main course. This recipe goes wonderfully well with chicken and lamb. Opt for the new multi-grain or whole-wheat pasta to increase the fiber content.
Farfalle with Zucchini and Yogurt