Food & Cooking Recipes Ingredients Pasta and Grains Spaghetti with Peas and Zucchini Ribbons 3.3 (68) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email 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. Print