Spaghetti with Peas and Zucchini Ribbons

Prep Time:
20 mins
Total Time:
35 mins

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


  • 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


  1. 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.

  2. 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.

  3. 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.

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