Categories: pasta, vegetarian

Ingredients

• Coarse salt and freshly ground pepper
• 1 1/2 cups shelled fresh English peas (or thawed frozen petite peas)
• 8 ounces baby zucchini (about 12), trimmed and cut lengthwise into 1/8-inch-thick slices
• 1 1/2 cups plain whole-mill yogurt
• 1 1/2 cups loosely packed fresh basil leaves, very thinly sliced
• 1 pound spaghetti
• Freshly grated Parmesan cheese, for serving

Directions

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 mizture 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.

4. • Optionally replace yogurt with low fat alfredo sauce.

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