Pasta Verde Recipe

Name: Pasta Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

629

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Pasta Verde falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions