Zucchini and Yogurt Farfalle

Elevate your pasta night with this refreshing and creamy Zucchini and Yogurt Farfalle recipe! This dish brilliantly combines tender farfalle pasta with sautéed zucchini, fragrant garlic, and a tangy Greek yogurt sauce infused with lemon juice, fresh dill, and grated Parmesan cheese. The result is a light yet satisfying meal that’s perfect for summer or whenever you’re craving something wholesome and vibrant. With just a hint of optional red pepper flakes for a subtle kick, this quick 30-minute recipe is an ideal choice for busy weeknights. Serve it warm and garnish with extra Parmesan for a delightful finish. Perfect for fans of Mediterranean-inspired dishes, this healthy pasta recipe is sure to become a staple in your cooking repertoire!

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 12 oz farfalle pasta
• 2 medium zucchini
• 2 tbsp olive oil
• 3 small garlic cloves
• 1 cup plain Greek yogurt
• 2 tbsp lemon juice
• 1 cup grated Parmesan cheese
• 2 tbsp fresh dill
• 1 tsp salt
• 0.5 tsp ground black pepper
• 0.25 tsp red pepper flakes (optional)
• 4 quarts water (for cooking pasta)
• 0.25 cup extra Parmesan cheese (for garnish)

Directions

Step 1

Bring 4 quarts of salted water to a boil in a large pot and cook farfalle pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water before draining.

Step 2

Meanwhile, trim and slice the zucchini into thin half-moons.

Step 3

In a large skillet, heat olive oil over medium heat. Add minced garlic cloves and sauté for about 1 minute until fragrant, being careful not to burn them.

Step 4

Add the sliced zucchini to the skillet, season with 1/2 teaspoon of salt, and sauté for 5 to 7 minutes until tender and slightly golden.

Step 5

In a mixing bowl, whisk together the plain Greek yogurt, lemon juice, grated Parmesan cheese, dill, the remaining 1/2 teaspoon of salt, and ground black pepper.

Step 6

Once the pasta and zucchini are cooked, combine them in the skillet. Gradually stir in the yogurt sauce, mixing well to coat the pasta evenly. If the sauce seems too thick, add a few tablespoons of the reserved pasta cooking water to thin it out to your desired consistency.

Step 7

Taste and adjust seasonings, adding a pinch of red pepper flakes if you'd like a little heat.

Step 8

Serve immediately, garnished with extra Parmesan cheese and a sprinkle of fresh dill.

Nutrition Facts

Serving size	5034.6 grams (5034.6g)

Amount per serving	% Daily Value*
Calories	2378

Total Fat 80.70g	103%
Saturated Fat 34.40g	172%
Polyunsaturated Fat 3.10g
Cholesterol 152mg	51%
Sodium 8441mg	367%
Total Carbohydrate 302.50g	110%
Dietary Fiber 16.10g	58%
Total Sugars 48.90g
Protein 126.40g	253%

Vitamin D 0IU	0%
Calcium 1966mg	151%
Iron 14mg	80%
Potassium 1341mg	29%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.7%

Protein: 20.7%

Carbs: 49.6%