Pasta verde
Instructions:
- 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
- 1 pound gemelli or other short pasta
- 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, 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
- In a medium bowl, whisk together the mustard and vinegar. While whisking, slowly drizzle in 1 / 4 cup oil until emulsified. Season with salt and pepper. Set aside. Cook the 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 the remaining 2 tablespoons oil in a large skillet over medium heat. Add the onion; cook until just softened, about 4 minutes. Add the zucchini; cook, stirring, until tender, about 4 minutes. Add the snap peas and spinach; cook, stirring, until bright green, about 2 minutes. Remove from heat; stir in the scallions and basil. Add to the pasta along with the vinaigrette; toss. Serve warm or at room temperature.