Yogurt Zucchini Pasta

What? You've never had pasta with a yogurt sauce? I'm not sure how I stumbled upon this recipe a couple of years ago, but it is one of John's favorites. Instead of the cream in an Alfredo sauce, you use Greek yogurt instead. It gives the pasta a nice tang and it's much less rich than a traditional Alfredo sauce.

There are very few ingredients to this dish, which is one of the reasons it is great. Since I was making it for just the two of us, I cut the recipe essentially in half, except I still used all the zucchini the four-person recipe called for. So I used 1/2 pound farfalle, 4 zucchini, 2 tablespoons butter, 1/2 cup Greek yogurt (this time I used 2%, but I really recommend whole-milk), 1/4 cup freshly grated Parmesan cheese, 1/4 cup store-bought Parmesan cheese, kosher salt, and ground pepper.

Now you need to shred the zucchini. So start by cutting all of your zucchini in three inch pieces (or so). If you don't have a food processor, you can cut the zucchini into julienne strips, but I've done this before and it works much better in the food processor because the pieces are tinier.

I'm not sure why this picture keeps loading sideways. I wanted to include it anyways though because you need to know which blade to use. You don't have to load the blade sideways or anything though.

Load up your zucchini and while the food processor is running, press down on the top with that thingie you're supposed to do that with.

While you're doing this, you should prepare the pasta.

Your food processor will be chocked full of shredded zucchini. It's a good thing you didn't have any more zucchini.

I like to use half freshly-grated Parmesan and half of the store-bought stuff (not the green can though, if you please). Just make sure it adds up to 1/2 cup Parmesan total.

In an extra-large skillet melt 2 tablespoon of butter. I am serious about the extra-large part, people.

As soon as the butter is fully melted, pull the pan off the heat and add 1/2 cup Greek yogurt.

Now add your 1/2 cup Parmesan cheese and if you're like me it will be half pre-grated and half freshly grated.

Season the sauce with kosher salt and freshly ground pepper and stir to combine.

Now the last minute of cooking your pasta, throw in your shredded zucchini to cook it. Apparently zucchini floats. Who knew? Reserve two tablespoons of the pasta water for later.

Once drained, toss your pasta in the extra-large skillet and add your two tablespoons of pasta water.

Now heat the pasta over low heat, while stirring, until everything is coated with your yogurt-alfredo-ish sauce.

I like mine topped with LOTS of Parmesan cheese, though John likes his plain. This is a very fresh-tasting pasta since you have all the zucchini in it. It's really amazing how much zucchini you add, but it isn't at all overpowering. It's rich, but not too rich and really flavorful. I hope you like it!

Yogurt Zucchini Pasta
From Food & Wine
1/2 pound farfalle
4 zucchini, shredded
2 tablespoons butter
1/2 cup plain whole milk Greek yogurt
1/2 cup Parmesan cheese
Kosher salt
Freshly ground pepper

Shred zucchini in food processor and grate Parmesan cheese. Cook farfalle in boiling water and add shredded zucchini the last minute the pasta is cooking. Reserve 2 tablespoons pasta water. Meanwhile, heat 2 tablespoons butter in an extra-large skillet. Once butter has melted, remove from heat and add 1/2 cup Greek yogurt, and 1/2 cup Parmesan cheese. Mix together and season with Kosher salt and pepper. Add drained pasta and zucchini to sauce in skillet and add two tablespoons reserved pasta water. Heat over low heat until all the pasta is coated. Serve with Parmesan.