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   Ingredients :
1 lb farfalle 4 medium size zucchini, coarsely shredded
4 tablespoons unsalted butter
1 cup plain yogurt (if possible, Greek type)
1 cup grated parmesan cheese, plus more for serving


Cook pasta in salted boiling water until cooked “al dente”. One minute before pasta is done add the shredded zucchini to the pan and mix. Drain pasta and zucchini, reserving ½ cup of the pasta cooking water.
While pasta is cooking melt butter in a deep skillet. Remove skillet from the heat and add yogurt and grated cheese. Season with salt, pepper and nutmeg.
Add pasta with zucchini to butter and yogurt mixture and combine to mix. Add half of the reserved cooking water. Return skillet to the heat and cook over low fire until sauce coats pasta.
Serve with parmesan cheese.
        4 – 6 servings
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