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Spaghetti With Peas And Zucchini Ribbons

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Spaghetti With Peas And Zucchini Ribbons

Ingredients

  • coarse salt and freshly ground pepper
  • 1 1/2 cups shelled fresh english peas (about 1 1/2 pounds unshelled) or thawed frozen petite peas
  • 8 ounces baby zucchini (about 12), trimmed and cut lengthwise into 1/8-inch-thick slices with a mandoline 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 spaghetti
  • freshly grated parmesan cheese, for serving
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Published 2014-09-09 14:15:29 (2 years ago).

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