Name: Pasta Verde
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 1 lb. gemelli or other short pasta -; 2 tbsp. Grainy mustard -; 2 tbsp. white-wine or sherry vinegar -; 1/4 c. extra-virgin olive oil -; 2 tbsp. extra-virgin olive oil -; Coarse salt -; Freshly ground pepper -; 1 sweet onion -; 2 small zucchinis -; 8 oz. snap peas -; 3 oz. baby spinach -; 1 bunch scallions -; 1/4 c. packed fresh basil leaves -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pasta Verde

1. 1 lb. gemelli or other short pasta -

2. 2 tbsp. Grainy mustard -

3. 2 tbsp. white-wine or sherry vinegar -

4. 1/4 c. extra-virgin olive oil -

5. 2 tbsp. extra-virgin olive oil -

6. Coarse salt -

7. Freshly ground pepper -

8. 1 sweet onion -

9. 2 small zucchinis -

10. 8 oz. snap peas -

11. 3 oz. baby spinach -

12. 1 bunch scallions -

13. 1/4 c. packed fresh basil leaves -

How to cook deliciously - Pasta Verde

1. Stage

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. Stage

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. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.