The Italian translation for this dish is simply cheese and pepper—so you know it will be super delicious and fuss-free.
450 g farfalle
3 tbsp butter
1 garlic clove
2 small zucchini, coarsely grated
1/2 tsp salt
1 cup grated Parmesan
Cook pasta, following package directions but omitting salt, until tender, 6 to 8 min. Drain, reserving 1/4 cup pasta water.
Melt butter in a large pot over medium. Add garlic. Cook until soft, about 1 min. Add zucchini, salt and reserved pasta water, and cook for 1 min
Add pasta, then remove from heat. Stir in Parmesan until melted. Season generously with pepper.
Protein 27g, Carbohydrates 88g, Fat 19g, Fibre 4g, Sodium 736mg.
Originally published in the Today’s Parent May 2016 issue. Photo by Roberto Caruso.