Pasta Verde

• 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

1. In a medium bowl, whisk together the 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 the 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 the remaining 2 tablespoons oil in a large skillet over medium heat.
9. Add the onion; cook until just softened, about 4 minutes.
10. Add the zucchini; cook, stirring, until tender, about 4 minutes.
11. Add the snap peas and spinach; cook, stirring, until bright green, about 2 minutes.
12. Remove from heat; stir in the scallions and basil.
13. Add to the pasta along with the vinaigrette; toss.
14. Serve warm or at room temperature.

grainy mustard, white wine, extravirgin olive oil, salt, gemelli, sweet onion, zucchini, peas, baby spinach, scallions, basil

Taken from www.epicurious.com/recipes/food/views/pasta-verde-392520 (may not work)