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Spaghetti With Peas And Zucchini Ribbons

140 faves
Nutrition per serving    (USDA % daily values)
CAL
593
FAT
24%
CHOL
47%
SOD
7%

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Ingredients for 4 servings

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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