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Pot Luck Zucchini-Yogurt Pasta

I love to read and try new recipes. I read at least four food magazines a month, but many wonderful recipes are posted on Slow Travel. There are many great cooks and even chefs as members, so each day you may find something new. It is fun to try recipes from people all over the world, and then meet them if possible! This week, I seem to be using LOTS of recipes from Slow Travel friends.


We were invited to a pot luck dinner Sunday night, and I was to bring a pasta dish. The hostess was going to grill mahi-mahi and beef. I made a recipe Colleen found in Food and Wine magazine in June, 2007:

Pasta with Zucchini and Yogurt

1 lb. farfalle (bow tie) pasta
4 zucchini, grated
1 c. Greek Yogurt
1/2 cube of unsaltedbutter (1/2 cup)
1 cup Parmigiano or Pecorino-Romano (and more for serving)
freshly grated nutmeg

While pasta is cooking, melt butter In a large skillet. Remove from heat. Stir in yogurt and cheese, salt and pepper to taste. One minute before pasta is done, through grated zucchini in with the pasta. In a minute, drain pasta and zucchini together. Toss with yogurt mixture. I added lemon zest from 2 lemons to the yogurt-cheese mixture. In another pan, I sauteed some shrimp in butter, and tossed those in before serving.

It was a BIG hit!

Comments (1)

Sheena Engelhart:

We bought prawns at the market yesterday - so last night cooked your Pasta with Zucchini and Yogurt, with added prawns! It was fast, simple and DELICIOUS! I do think the lemon zest makes all the difference.

Thanks for sharing, this one is a keeper. Sheena

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