Spaghetti with Peas and Zucchini Ribbons recipes

Spaghetti with Peas and Zucchini Ribbons recipes
8 Ingredients
  • freshly ground pepper
  • coarse salt
  • 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
  • grated parmesan cheese
Nutrition
537
27% daily value
4 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

8% 5

Saturated

12% 2

Trans

- 0

Monounsaturated

- 1

Polyunsaturated

- 1

Carbs

33% 99

Carbs (net)

- 92

Fiber

30% 7

Sugars

- 10

Sugars, added

- 0

Protein

46% 23

Cholesterol

4% 12

Sodium

32% 759

Calcium

18% 181

Magnesium

27% 115

Potassium

18% 828

Iron

18% 3

Zinc

31% 3

Phosphorus

60% 420

Vitamin A

9% 84

Vitamin C

48% 43

Thiamin (B1)

25% 0

Riboflavin (B2)

23% 0

Niacin (B3)

23% 4

Vitamin B6

29% 0

Folate equivalent (total)

20% 80

Folate (food)

- 80

Folic acid

- 0

Vitamin B12

14% 0

Vitamin D

1% 0

Vitamin E

2% 0

Vitamin K

44% 53
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