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Spaghetti with Peas and Zucchini Ribbons

70

This quick, colorful pasta showcases the season's first peas, zucchini, and basil.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, April 2007

Ingredients

  • Coarse salt and freshly ground pepper
  • 1 1/2 cups shelled fresh English peas (about 1 1/2 pounds unshelled) or thawed frozen petite peas
  • 8 ounces baby zucchini (about 12), trimmed and cut lengthwise into 1/8-inch-thick slices with a mandoline or a knife
  • 1 1/2 cups plain whole-milk yogurt
  • 1 1/2 cups loosely packed fresh basil leaves, very thinly sliced
  • 1 pound spaghetti
  • Freshly grated Parmesan cheese, for serving

Directions

  1. Bring a large pot of water to a boil; add 1 teaspoon salt. Add peas, and cook until tender, 3 to 4 minutes for fresh peas and 1 minute for frozen. Using a slotted spoon, transfer peas to a medium bowl; set aside. Add zucchini to pot, and cook 30 seconds; using a slotted spoon, transfer to bowl with peas.

  2. Put yogurt and basil into a large, heatproof bowl; season with salt and pepper. Set bowl over the boiling water, and whisk until mixture is warm, about 1 minute. Remove from heat. Add peas and zucchini to bowl; set aside.

  3. Cook pasta in salted boiling water until al dente; drain. Add pasta to vegetables and sauce, and toss to combine. Season with salt and pepper. Serve topped with cheese.

Reviews Add a comment

  • MS12356568
    4 AUG, 2014
    This is a great combo. Very unique way to use up the garden zucchini. The flavors are really unique and great together.
    Reply
  • nathank
    21 AUG, 2011
    This was great. I followed the recipe very loosely because I was just lazy and in a hurry, but all the flavors work so well! I can't wait the do it right next time.
    Reply
  • crsinger
    8 AUG, 2010
    I made this tonight for just me. Also didn't have fresh basil but used dry. I added a little chunk of low fat cream cheese to the yogurt sauce and a lot of black pepper and some onion and garlic powder. Yummy. We are just trying to cook as much fresh foods as possible.
    Reply
  • susanmay
    29 JUL, 2010
    Great way to use some of the garden bounty coming on now. We had half the dish left over so the next day for lunch I added: chopped leftover turkey breast, halved grape tomatoes, olive oil , fresh ground pepper, and Parmesan cheese. Tossed it all together and we had cold pasta salad. Yum.
    Reply
  • organicmama
    23 JUL, 2010
    I thought this was a pretty good recipe. I did substitute sour cream for yogurt (b/c that's what I had on hand) and I added in a few different spices of my own. It was a big hit at our house, even from my daughter who 'hates' zucchini! Will do again! ~Shannon OrganicMamas.etsy.com
    Reply
  • Colleen5648
    21 JUN, 2010
    The sauce complimented the fresh vegetables perfectly! Really really good!
    Reply
  • cmarquez2
    13 SEP, 2009
    I've been looking for recipes containing more veggies, particularly for my 4 year old son. Decided to try this based on the reviews, although the sauce sounded quite plain. I went as far as making the sauce and before adding it to the zucchini and peas, I tasted it and it had no taste. I ended up making my own sauce to go with the pasta...will never make this again.
    Reply
  • alexbarrett
    2 JUN, 2008
    The yogurt sauce was tangy and light. I didn't have any fresh basil, so used five cubes of frozen chopped basil, and it was delicious. Very healthy recipe.
    Reply