This Martha recipe is a fun use of that zucchini I love so much! The ribbons are great along with the spaghetti noodles and one of my other favorite veggies, peas make a great addition.
Spaghetti with Peas & Zucchini Ribbons
freshly ground pepper
1 1/2 cups shelled fresh English Peas (1 1/2 lbs unshelled) or thawed frozen petite peas
8 ounces baby zucchini, trimmed and cut lengthwise into 1/8" thick slices
1 1/2 cups loosely packed basil leaves, very thinly sliced
1 pound spaghetti
freshly grated parmesan cheese
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.
is the smallest kitchen ever. We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".
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