Pasta Verde

Name: Pasta Verde
Prep time: 20 min
Total time: 40 min
Ingredients: 1 pound gemelli, or other short pasta; 2 tablespoons grainy mustard; 2 tablespoons white-wine or sherry vinegar; 0.25 cup plus 2 tablespoons extra-virgin olive oil; Coarse salt and freshly ground pepper; 1 sweet onion, halved lengthwise, then cut crosswise ¼ inch thick; 2 small zucchinis, halved lengthwise, then cut crosswise ¼ 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 ½ cup); 0.25 cup packed fresh basil leaves, cut into very thin strips

3.2

(46)

4 Reviews

By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Prep Time:

20 mins

Total Time:

40 mins

Servings:

4

A medley of greens -- zucchini, snap peas, baby spinach, scallions -- combines with a simple mustard vinaigrette to create this appealing pasta salad.

Ingredients

1 pound gemelli, or other short pasta

For the Vinaigrette

2 tablespoons grainy mustard
2 tablespoons white-wine or sherry vinegar
¼ 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 ¼ inch thick
2 small zucchinis, halved lengthwise, then cut crosswise ¼ 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 ½ cup)
¼ cup packed fresh basil leaves, cut into very thin strips

Directions

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.