Zucchini and Yogurt Farfalle

"A recipe from Ricardo. Looks very good."
 
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photo by BakinBaby photo by BakinBaby
photo by BakinBaby
Ready In:
25mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. We liked this dish. I had to use fat free yogurt and think that it might have been better with full fat as you stated. I didn't have rosemary, so subed fresh ground italian seasoning, it worked. Made for 123 tag.
     
  2. We really enjoyed this. It was so rich and creamy with just a touch of tang to the sauce. I think next time I'll add some lemon pepper. I couldn't get my zucchini to brown at all. It just kind of cooked up and got softer but it tasted great anyway. Thanks Boomette! Made for Holiday tag.
     
  3. This was delicious, I could only get reduced fat yoghurt which did make the sauce a bit grainy looking but the taste was still really lovely. I think this would be extra special with full fat Greek Yoghurt. Made for zaar tag.
     
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