Pasta With Yogurt, Zucchini And Eggplant

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My Kitchen in the Rockies
Nutrition per serving    (USDA % daily values)
CAL
702
FAT
76%
CHOL
69%
SOD
32%

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Ingredients for 4 servings

1 pound farfalle or any other pasta

2 medium zucchini (about 1 1/2 pounds), chopped

2 eggplants, chopped

4 tablespoons unsalted butter

2 gloves garlic, minced

1 cup plain whole-milk Greek yogurt

1 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

Freshly grated nutmeg

Kosher salt and freshly ground pepper

fresh basil

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