Bring a saucepan of salted water to a boil.

Cook farfalle pasta until al dente, approximately 10-12 minutes.

Drain the pasta and lightly oil it to prevent sticking.

Set the cooked pasta aside.

Heat extra virgin olive oil in a large skillet over high heat.

Add grated zucchini to the skillet and brown until lightly golden.

Add finely chopped garlic and chopped fresh rosemary to the skillet.

Continue cooking for 1 minute, allowing the garlic and rosemary to become fragrant.

Add the cooked pasta to the skillet with the zucchini mixture.

Incorporate plain yogurt, grated Parmigiano-Reggiano cheese, and butter.

Stir well to combine all ingredients and reheat gently.

Adjust seasoning with salt and pepper to taste.

Serve immediately. This dish can be paired with lamb chops.