Farfalle with Zucchini and Yogurt

Ingredients

• • 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