1. 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.
2. 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.
3. 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
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|Serving Size: 1 Serving (1402g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 823 (31%)|
|Amt Per Serving||% DV|
|Total Fat 91.4g||122 %|
|Saturated Fat 51.8g||259 %|
|Monounsaturated Fat 24.4g|
|Polyunsanturated Fat 7.9g|
|Cholesterol 225.5mg||69 %|
|Sodium 2144.3mg||74 %|
|Potassium 3529mg||93 %|
|Total Carbohydrate 390g||115 %|
|Dietary Fiber 58.6g||234 %|
|Sugars, other 331.4g|
|Protein 82.3g||118 %|
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Calories per serving: 2636
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