Pasta Verde

By bakers_delight85

Ingredients

• 1 Tbsp. coarse-grain mustard
• 2 Tbsp. white wine or sherry vinegar
• 1/4 cup extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 1 pound gemelli or other short pasta shape
• 1 sweet onion, halved lengthwise, then cut crosswise 1/4 inch thick
• 2 small zucchini, halved lengthwise, then cut crosswise 1/4 inch thick
• 8 ounces snap peas, trimmed, tough strings removed
• 3 ounces baby spinach (or 1 bunch regular spinach, tough stems removed and leaves coarsely chopped)
• 1 small bunch scallions, trimmed and thinly sliced
• 1/4 cup loosely packed fresh basil leaves, thinly sliced

Details

Servings 4

Preparation

Step 1

Bring a large pot of salted water to a boil. Whisk together mustard and vinegar; slowly add 2 Tbsp. oil, whisking constantly until emulsified. Season with salt and pepper.
Once water is boiling, add 2 Tbsp. salt. Cook pasta until al dente according to package instructions. Drain; return to pot.
Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium. Cook onion until just softened, stirring occasionally, about 4 minutes. Add zucchini; cook, stirring, until tender, 2 to 3 minutes. Add snap peas; cook, stirring, until crisp-tender, about 2 minutes.
Remove pan from heat; stir in spinach, scallions, and basil. Add to pasta along with vinaigrette; toss well to combine. Serve warm or at room temperature.