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Spaghetti with Peas and Zucchini Ribbons
MARTHA STEWART8Ingredients
35Minutes
550Calories
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Ingredients
US|METRIC
4 SERVINGS
- freshly ground pepper
- coarse salt
- 1 1/2 cups peas (shelled fresh English, about 1 1/2 pounds unshelled or thawed frozen petite peas)
- 8 oz. zucchini (baby, 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 lb. spaghetti
- grated Parmesan cheese (Freshly, for serving)
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NutritionView More
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550Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories550Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium310mg13% |
| Potassium710mg20% |
| Protein22g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate101g34% |
| Dietary Fiber7g28% |
| Sugars13g |
| Vitamin A10% |
| Vitamin C60% |
| Calcium20% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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