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Gallery Pasta Verde Credit: WILLIAM MEPPEM Recipe Summary prep: 20 mins total: 40 mins Servings: 4

Ingredients Ingredient Checklist 1 pound gemelli, or other short pasta For the Vinaigrette 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 For the Add-Ins 1 sweet onion, halved lengthwise, then cut crosswise 1/4 inch thick 2 small zucchinis, 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

Gallery Pasta Verde Credit: WILLIAM MEPPEM

Recipe Summary prep: 20 mins total: 40 mins Servings: 4

Pasta Verde      Credit: WILLIAM MEPPEM

Pasta Verde

Credit: WILLIAM MEPPEM

Pasta Verde

Recipe Summary prep: 20 mins total: 40 mins Servings: 4

Recipe Summary

prep: 20 mins total: 40 mins

Servings: 4

prep: 20 mins

total: 40 mins

prep:

20 mins

total:

40 mins

Servings: 4

4

Ingredients

Ingredients

  • 1 pound gemelli, or other short pasta

  • 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 sweet onion, halved lengthwise, then cut crosswise 1/4 inch thick 2 small zucchinis, 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

Directions

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.

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.

Reviews (5)

 Add Rating & Review     46 Ratings   5 star values:        8    4 star values:        8    3 star values:        20    2 star values:        4    1 star values:        6

Reviews (5)

Add Rating & Review     46 Ratings   5 star values:        8    4 star values:        8    3 star values:        20    2 star values:        4    1 star values:        6

Add Rating & Review

46 Ratings 5 star values: 8 4 star values: 8 3 star values: 20 2 star values: 4 1 star values: 6

46 Ratings 5 star values: 8 4 star values: 8 3 star values: 20 2 star values: 4 1 star values: 6

46 Ratings 5 star values: 8 4 star values: 8 3 star values: 20 2 star values: 4 1 star values: 6

  • 5 star values: 8 4 star values: 8 3 star values: 20 2 star values: 4 1 star values: 6

    Martha Stewart Member     Rating: 5 stars       03/23/2018   Love this recipe! I use Olive Garden salad dressing. If I use the one suggested, I would toss the oil in first then the vinegar mixed with the mustard. Using the oil first keeps the other dressing ingredients from being soaked up by the pasta.  

Martha Stewart Member     Rating: Unrated       06/13/2013   Made this last night for dinner and it was so great. My fiance really enjoyed and I think I can add this to my cooking repertoire thebestestever  

Martha Stewart Member     Rating: Unrated       06/30/2008   I have the recipe which I got out of the magazine- it's 2 Tbs in the magazine. Love this recipe- will make more vinagraitte next time.  

Martha Stewart Member     Rating: Unrated       06/14/2008   2 quarts of mustard, ha.. that has to be 2 teaspoons  

Martha Stewart Member     Rating: Unrated       05/23/2008   your kidding right? two quarts of grainy mustard? Is that supposed to be tablespoons maybe, or teaspoons? help me out here this sounds sort of good and I would like to try it but I don't think I like mustard that much!

    Martha Stewart Member

    Rating: 5 stars 03/23/2018

Love this recipe! I use Olive Garden salad dressing. If I use the one suggested, I would toss the oil in first then the vinegar mixed with the mustard. Using the oil first keeps the other dressing ingredients from being soaked up by the pasta.

Rating: 5 stars

Rating: Unrated 06/13/2013

Made this last night for dinner and it was so great. My fiance really enjoyed and I think I can add this to my cooking repertoire thebestestever

Rating: Unrated

Rating: Unrated 06/30/2008

I have the recipe which I got out of the magazine- it’s 2 Tbs in the magazine. Love this recipe- will make more vinagraitte next time.

Rating: Unrated 06/14/2008

2 quarts of mustard, ha.. that has to be 2 teaspoons

Rating: Unrated 05/23/2008

your kidding right? two quarts of grainy mustard? Is that supposed to be tablespoons maybe, or teaspoons? help me out here this sounds sort of good and I would like to try it but I don’t think I like mustard that much!

All Reviews for Pasta Verde

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pasta Verde

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest