Food & Cooking Recipes Ingredients Pasta and Grains Spaghetti with Peas and Zucchini Ribbons 3.3 (68) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print