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Pasta Verde

Recipe information

  • Yield

    serves 4

Ingredients

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

Preparation

  1. Step 1

    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.

    Step 2

    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.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsPastaItalian AmericanItalianEuropeanZucchiniSquashVegetablePeaBean and LegumeSpinachLeafy GreensScallionOnionRoot VegetableBasilHerbs & SpicesMainLunchDinnerDairy FreeVeganVegetarianQuickEasyWeeknight MealsSauteCookbooks
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