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Spaghetti with Peas and Zucchini Ribbons

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

Source: Martha Stewart Living, April 2007
Total Time Prep Servings



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How would you rate this recipe?
  • 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.
  • 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.
  • 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.
  • 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.
  • 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
  • Colleen5648
    21 JUN, 2010
    The sauce complimented the fresh vegetables perfectly! Really really good!
  • 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.
  • 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.

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