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- 1 pound farfalle pasta
- 4 medium zucchini (about 1½ pounds), sliced
- 4 tablespoons unsalted butter
- 1 cup Plain Mountain High Yoghurt
- 1 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- Freshly grated nutmeg
- ½ teaspoon kosher salt
- Freshly ground black pepper
- 1 cup sun-dried tomatoes in oil, drained and chopped
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In a large pot of boiling salted water, cook the farfalle until al dente. About 1 minute before the farfalle is done, add the zucchini to the pot. Drain the farfalle and zucchini, reserving ¼ cup of the pasta cooking water.
Meanwhile, in a large, deep skillet, melt the butter. Remove from the heat. Stir in the yoghurt and the 1 cup of grated Parmigiano-Reggiano. Add freshly grated nutmeg, salt, and pepper to taste.
Return the farfalle and zucchini to the pot and add the sun-dried tomatoes, reserved pasta water, and yoghurt sauce. Cook over low heat, tossing, until the sauce coats the pasta and mixture is warm throughout. Transfer to warmed bowls and serve with the extra cheese sprinkled on top.
Makes 8 servings.
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| Calories - 375 |
| Total Fat - 13.2g |
| Cholesterol - 30mg |
| Potassium - 622mg |
| Sodium - 330mg |
| Total Carbohydrates - 51g |
| Protein - 15g |
| Fiber - 3.7g |
| Calcium - 15% |
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Serving size: 1/8 of recipe.
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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Recipes 
Farfalle with Zucchini and Sundried Tomatoes
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