Spaghetti with Peas and Zucchini Ribbons
- Comments()
Martha Stewart Living, April 2007
- Prep Time 20 minutes
- Total Time 35 minutes
- Yield Serves 4
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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
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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.
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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.
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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.
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.
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.
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.
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
The sauce complimented the fresh vegetables perfectly! Really really good!
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.
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.