Farfalle with Zucchini and Yogurt | RICARDO

Ingredients

• 1/2 lb (225 g) farfalle
• 4 small zucchini, grated
• 2 tablespoons (30 ml) olive oil
• 1 clove garlic, finely chopped
• 2 teaspoons (10 ml) chopped fresh rosemary
• 1 cup (250 ml) 10% plain yogurt
• 1/2 cup (125 ml) grated Parmigiano-Reggiano cheese
• 3 tablespoons (45 ml) butter
• Salt and pepper