1/2 lb (225 g) farfalle

4 small zucchini, grated

2 tablespoons (30 ml) olive oil

1 clove garlic, finely chopped

2 teaspoons (10 ml) chopped fresh rosemary

1 cup (250 ml) 10% plain yogurt

1/2 cup (125 ml) grated Parmigiano-Reggiano cheese

3 tablespoons (45 ml) butter

Salt and pepper

In a large pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly. Set aside.

In a large skillet, cook the zucchini over high heat in the oil until lightly golden brown. Add the garlic and rosemary and cook for 1 minute. Add the farfalle and the remaining ingredients. Stir to combine and heat through. Adjust the seasoning.

Serve with Garlic Lamb Chops. Carbohydrates per serving: 50 g for 2 to 3 lamb chops. ... Our farfalle with zucchini and yogurt Everyone loves pasta, and people with diabetes are no exception. Our advice: use pasta as a side dish instead of making them the main course. This recipe goes wonderfully well with chicken and lamb. Opt for the new multi-grain or whole-wheat pasta to increase the fiber content.

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