To make your own Greek-style yogurt, put 3 c of regular yogurt in a sieve set over a bowl and let the whey drip out for about 3 hours or so. You should have one cup of yogurt. Keep the whey–drink it or use it in baking or in smoothies.
1-lb bow tie pasta (farfalle) or other pasta shape
4 medium zucchini (1-1/2 lbs), coarsely shredded
4 T unsalted butter
1 c plain whole-milk Greek-style yogurt
1 c grated Parmesan cheese, plus extra for serving
(freshly) grated nutmeg, to taste
salt and pepper, to taste
1. In a large pot of boiling salted water, cook the pasta until al dente, or to your preference. About one minute or so before it’s done, add the shredded zucchini to the pot. Reserve about 1/2 c of the cooking water; then drain the pasta and zucchini.
2. Meanwhile, in a large, deep skillet, melt the butter. Remove from the heat. Stir in the yogurt and the one cup of grated Parmesan cheese. Stir in some nutmeg, salt, and pepper, all to taste.
3. Add the pasta, zucchini, and 1/4 c of the reserved pasta water to the skillet and cook over low heat, tossing, until the sauce coats the pasta, adding extra water if the mixture seems too dry. Serve, passing the extra grated Parmesan at the table.