Yogurt and Shredded Zucchini with Pasta

Yogurt and Shredded Zucchini with Pasta

  • Prep: 15 min
  • Cook Time: 10 min
  • Total: 25 min
  • Serving: 4 Servings

An extremely light and fresh pasta dish with clean tastes and flavorful ingredients, the yogurt in this dish omits the need for heavy and fattening cream.


  • 1 pound pasta of your choice
  • 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
  • Sea salt and freshly ground pepper


  1. Cook the pasta al dente according to the directions on package, placing shredded zucchini into the pot 1 minute before pasta is ready.
  2. Drain both the pasta and the zucchini, saving 1/4 cup of the hot cooking liquid.
  3. In the meantime, melt the butter in a large sauté pan over medium heat. Once melted, remove the pan from the heat and add the Greek yogurt, 1 cup of grated Parmigiano-Reggiano, the freshly grated nutmeg, salt and pepper. Mix to blend and check seasoning.
  4. Place the pasta, zucchini and the 1/4 cup reserved cooking liquid into the sauté pan and toss to coat. Serve the pasta with additional freshly grated Parmigiano-Reggiano cheese.


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