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
Preparation
Step 1In 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.Step 2Meanwhile, 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.
