Farfalle With Yogurt And Zucchini

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1 pound farfalle

4 medium zucchini (about 1 1/2 pounds), coarsely shredded

4 tablespoons unsalted butter

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

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