Spaghetti with Peas and Zucchini Ribbons

Name: Spaghetti with Peas and Zucchini Ribbons
Prep time: 20 min
Total time: 35 min
Ingredients: Coarse salt and freshly ground pepper; 1.5 cups shelled fresh English peas (about 1 ½ pounds unshelled) or thawed frozen petite peas; 8 ounces baby zucchini (about 12), trimmed and cut lengthwise into ⅛-inch-thick slices with a mandoline or a knife; 1.5 cups plain whole-milk yogurt; 1.5 cups loosely packed fresh basil leaves, very thinly sliced; 1 pound spaghetti; Freshly grated Parmesan cheese, for serving

3.3

(68)

2 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

20 mins

Total Time:

35 mins

Servings:

4

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

Ingredients

Coarse salt and freshly ground pepper
1 ½ cups shelled fresh English peas (about 1 ½ pounds unshelled) or thawed frozen petite peas
8 ounces baby zucchini (about 12), trimmed and cut lengthwise into ⅛-inch-thick slices with a mandoline or a knife
1 ½ cups plain whole-milk yogurt
1 ½ cups loosely packed fresh basil leaves, very thinly sliced
1 pound spaghetti
Freshly grated Parmesan cheese, for serving

Directions

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.
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.
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.