Pasta Verde

• 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

1. In a medium bowl whisk together mustard and vinegar.
2. While whisking, slowly drizzle in 1/4 cup oil until emulsified.
3. Season with salt and pepper.
4. Set aside.
5. Cook pasta in a large pot of boiling salted water until al dente according to package instructions, about 8 minutes.
6. Drain; return to pot.
7. Set aside.
8. Meanwhile, heat remaining 2 tablespoons oil in a large skillet over medium heat.
9. Add onion; cook until just softened, about 4 minutes.
10. Add zucchini; cook, stirring, until tender, about 4 minutes.
11. Add snap peas and spinach; cook, stirring, until bright green, about 2 minutes.
12. Remove from heat; stir in scallions and basil.
13. Add to pasta along with vinaigrette; toss.
14. Serve warm or at room temperature.
15. Looking for more dinner options?
16. Check out our pork chop recipes, chicken recipes, and potato recipes.

gemelli, grainy mustard, whitewine, extravirgin olive oil, extravirgin olive oil, salt, freshly ground pepper, sweet onion, zucchinis, peas, baby spinach, scallions, basil

Taken from www.delish.com/recipefinder/pasta-verde-recipe-mslo0312 (may not work)