Spaghetti with Peas and Zucchini Ribbons

This quick, colorful pasta showcases the season's first peas, zucchini, and basil. Try omitting the pasta and adding more zucchini for a gluten free pasta. Serves 4.


Coarse salt and freshly ground pepper
1 1/2 cups shelled fresh English peas
8 ounces baby zucchini, trimmed and cut lengthwise into 1/8-inch-thick slices with a mandolin or a knife
1 1/2 cups plain whole-milk yogurt
1 1/2 cups loosely packed fresh basil leaves, very thinly sliced
1 pound whole wheat spaghetti
Freshly grated Parmesan cheese, for serving


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. 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.

(Recipe from Martha Stewart Living, April 2007)