Zucchini And Yogurt Farfalle

• 225 g farfalle pasta
• 4 small zucchini, grated
• 2 tablespoons extra virgin olive oil
• 1 garlic clove, finely chopped
• 2 teaspoons fresh rosemary, chopped
• 1 cup plain yogurt (in the recipe it asks for 10% of fat, I don't know if you use reduced-fat or fat-free, if it will af)
• 1/2 cup parmigiano-reggiano cheese, grated
• 3 tablespoons butter
• salt and pepper

1. In a saucepan with salted boiling water, cook pasta until al dente. Drain and lightly oil. Set aside.
2. In a large skillet, brown the zucchini at high heat in oil until lightly golden. Add garlic, rosemary and keep cooking 1 minute. Add pasta and remaining ingredients. Stir well and reheat. Adjust seasoning. You can serve with lamb chops.

farfalle pasta, zucchini, extra virgin olive oil, garlic, fresh rosemary, yogurt, parmigianoreggiano cheese, butter, salt

Taken from www.food.com/recipe/zucchini-and-yogurt-farfalle-348289 (may not work)