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Pasta Verde

  • prep: 20 mins
    total time: 40 mins
  • servings: 4


  • 1 pound gemelli, or other short pasta

For the Vinaigrette

  • 2 tablespoons grainy mustard
  • 2 tablespoons white-wine or sherry vinegar
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper

For the Add-Ins

  • 1 sweet onion, halved lengthwise, then cut crosswise 1/4 inch thick
  • 2 small zucchinis, halved lengthwise, then cut crosswise 1/4 inch thick
  • 8 ounces snap peas, tough strings removed
  • 3 ounces baby spinach, (or 1 bunch regular spinach, stems trimmed and leaves coarsely chopped)
  • 1 small bunch scallions, thinly sliced (about 1/2 cup)
  • 1/4 cup packed fresh basil leaves, cut into very thin strips


  1. Step 1

    In a medium bowl whisk together mustard and vinegar. While whisking, slowly drizzle in 1/4 cup oil until emulsified. Season with salt and pepper. Set aside. Cook pasta in a large pot of boiling salted water until al dente according to package instructions, about 8 minutes. Drain; return to pot. Set aside.

  2. Step 2

    Meanwhile, heat remaining 2 tablespoons oil in a large skillet over medium heat. Add onion; cook until just softened, about 4 minutes. Add zucchini; cook, stirring, until tender, about 4 minutes. Add snap peas and spinach; cook, stirring, until bright green, about 2 minutes. Remove from heat; stir in scallions and basil. Add to pasta along with vinaigrette; toss. Serve warm or at room temperature.

Martha Stewart Living, May 2003

Reviews (4)

  • 13 Jun, 2013

    Made this last night for dinner and it was so great. My fiance really enjoyed and I think I can add this to my cooking repertoire thebestestever

  • 30 Jun, 2008

    I have the recipe which I got out of the magazine- it's 2 Tbs in the magazine. Love this recipe- will make more vinagraitte next time.

  • 14 Jun, 2008

    2 quarts of mustard, ha.. that has to be 2 teaspoons

  • 23 May, 2008

    your kidding right? two quarts of grainy mustard? Is that supposed to be tablespoons maybe, or teaspoons? help me out here this sounds sort of good and I would like to try it but I don't think I like mustard that much!