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This quick, colorful spaghetti supper showcases the season's first peas, zucchini, and basil; garlicky sauteed shrimp and a last-minute sprinkle of Parmesan complete the meal.

Serves 4

~ salad ~

~ main ~

~ dessert ~

1. Assemble and bake crumbles; let cool.
2. Make vinaigrette and salad; refrigerate separately.
3. Cook peas and zucchini, then make pasta sauce.
4. Boil spaghetti. Meanwhile, saute shrimp.
5. Toss salad. Combine pasta, vegetables, and sauce; top with shrimp.

Dinner Tonight with the editors of Everyday Food

Bean Burritos

Posted by Kellee Miller, on November 17, 2009

I often make vegetarian bean burritos on weeknights because I usually have all the ingredients on hand: canned beans, an onion, tortillas, cheese, and rice. I start my rice and then start prepping ingredients. A quick saut?? is all that is required to make the bean base and then I can layer with my desired ...

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