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

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Ingredients

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.

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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.

  • 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.

Reviews (2)

68 Ratings
  • 5 star values: 11
  • 4 star values: 13
  • 3 star values: 31
  • 2 star values: 10
  • 1 star values: 3
Rating: 5 stars
08/04/2014
This is a great combo. Very unique way to use up the garden zucchini. The flavors are really unique and great together.
Rating: Unrated
08/21/2011
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.