1 small bunch scallions, thinly sliced (about 1/2 cup)
1/4 cup packed fresh basil leaves, cut into very thin strips
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.
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.
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