Preparation time: 10 minutes
Cooking time: 25 minutes
Servings: 4
1. 3 tbsp extra-virgin olive oil
2. 2 garlic cloves, minced
3. 3 large or 4 medium zucchinis, diced
4. ½ tsp freshly ground black pepper
5. ¼ tsp kosher or sea salt
6. ½ cup 2% milk
7. ¼ tsp ground nutmeg
8. 8 oz uncooked farfalle
9. ½ cup grated Parmesan or Romano cheese
10. 1 tbsp freshly squeezed lemon juice
1. In a large skillet over medium heat, heat the oil. Add the garlic and cook for 1 minute, stirring frequently.
2. Add the zucchini, pepper, and salt. Stir well, cover, and cook for 15 minutes, stirring once or twice.
3. In a small, microwave-safe bowl, warm the milk in the microwave on high for 30 seconds.
4. Stir the milk and nutmeg into the skillet and cook uncovered for another 5 minutes, stirring occasionally.
5. Meanwhile, in a large stockpot, cook the pasta according to the package directions. Drain the pasta in a
colander, saving about 2 tablespoons of pasta water.
6. Add the pasta and pasta water to the skillet. Mix well, remove, stir in the cheese and lemon juice and serve.
Nutrition: Calories: 405; Fat: 6g; Carbs: 57g; Protein: 12g