Name: Pasta Verde
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

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

Need to make a substitution?

Preparation

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.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes