Category: Side Dish
Cuisine: not set
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
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