Farfalle with Yogurt and Zucchini

Found this recipe in Food & Wine magazine and their roundup of the year's best cookbooks. It's wonderfully easy and might be a good way to sneak vegetables into your kid's meals...or anyone else who usually turns their noses up at zucchini or other growing green things. Yogurt, a surprise ingredient, makes the final dish both tangy and creamy. It's just on the sinful side of guilt-free and healthy eating...make it even better for you by using whole wheat pasta.

Farfalle with Yogurt and Zucchini
From On Top of Spaghetti
Makes 4 to 6 servings.

1 pound farfalle
4 medium zucchini (about 1 1/2 pounds), coarsely shredded
4 tablespoons unsalted butter
1 cup plain whole-milk Greek yogurt
1 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Freshly grated nutmeg
Kosher salt and freshly ground pepper

In a large pot of boiling salted water, cook the farfalle until al dente; about 1 minute before the farfalle is done, add the shredded zucchini to the pot. Drain the farfalle and zucchini, reserving 1/4 cup of the pasta cooking water.

Meanwhile, in a large, deep skillet, melt the butter. Remove from the heat. Stir in the Greek yogurt and the 1 cup of grated Parmigiano-Reggiano and season the yogurt sauce with freshly grated nutmeg, salt and pepper.

Add the farfalle, zucchini and reserved pasta water to the saucepan and cook over low heat, tossing, until the sauce coats the pasta; transfer to warmed bowls and serve with the extra cheese.