Best Spaghetti With Peas And Zucchini Ribbons Recipes

Spaghetti With Peas, Zucchini Ribbons, and Garlic Shrimp image

Provided by Ms B.

Categories Spaghetti

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

coarse salt
fresh ground black pepper
1 1/2 cups thawed frozen baby peas
8 ounces zucchini, trimmed and cut lengthwise into 1/8-inch thick slices
1 1/2 cups whole-milk yogurt
1 1/2 cups loosely packed fresh basil leaves, thinly sliced
parmesan cheese, grated
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 lb large shrimp, peeled and deveined, tails left intact
1 tablespoon unsalted butter
coarse salt
fresh ground black pepper

Steps:

For the Spaghetti with Peas and Zucchini Ribbons:.
Bring a large pot of water to boil; add 1 teaspoon salt.
Add peas and cook until tender, about 1 minute.
Using a slotted spoon, transfer peas to a medium bowl; set aside.
Add zucchini to pot and cook 30 seconds to 1 minute.
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; toss to combine.
Season with salt and pepper.
Serve topped with cheese.
For the Garlic Shrimp:.
While the pasta cooks, heat oil in a large skillet over medium heat.
Add garlic and red pepper flakes.
Cook, stirring, until garlic is fragrant and golden, but not browned, about 30 seconds.
Add shrimp; raise heat to medium-high, and cook, stirring often, until shrimp are opaque, 1 to 2 minutes.
Add butter, stir to coat.
Season with salt and pepper.
Serve immediately along side Spaghetti with Peas and Zucchini Ribbons.

Nutrition Facts : Calories 252.1, Fat 10.9, SaturatedFat 4.4, Cholesterol 162.8, Sodium 694.4, Carbohydrate 15.9, Fiber 3.7, Sugar 8.9, Protein 22.9

Linguine with Pancetta, Peas, and Zucchini image

Provided by Joseph Bastianich

Yield Serves 6

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
3 ounces pancetta, diced
1 cup chopped scallions
2 garlic cloves, thinly sliced
1 pound linguine
1 cup frozen peas
2 medium zucchini, peeled into ribbons (see headnote)
Kosher salt
Crushed red pepper flakes
1/2 cup fresh basil leaves, chopped
1/2 cup fresh Italian parsley leaves, chopped
1/2 cup freshly grated Grana Padano

Steps:

1. Bring a large pot of salted water to a boil for pasta. In a large skillet over medium heat, add the olive oil. When the oil is hot, add the pancetta and cook until the fat is rendered, about 4 minutes. Add the scallions and garlic and cook until the scallions are wilted, about 3 minutes.
2. Add the linguine to the boiling water. Once the pasta is cooking, add the peas and zucchini to the skillet and season with salt and red pepper flakes. Toss until the zucchini begin to wilt, about 2 minutes. Ladle in 1 cup pasta water and simmer and reduce by half while the pasta cooks.
3. When the pasta is al dente, remove it with a spider or small strainer and add directly to the sauce, along with the basil and parsley, reserving the pasta water. Toss to coat the pasta with the sauce, adding a splash of pasta water if the pasta seems dry. Remove the skillet from the heat, sprinkle with the grated Grana Padano, toss, and serve.