I was hanging out on the Martha Stewart site the other day, and I discovered this recipe that looked and sounded so delicious!  The instructions seemed extremely easy, too!  I printed out the recipe and have it hanging on my refrigerator.  I’m waiting to cook it until I have some special guests to share it with.  In the meantime, I am sharing the recipe with you!

Pasta Verde

Prep Time: 20 minutes

Total Time: 40 minutes

Yield: Serves 4

Ingredients:

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

Directions:

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.Doesn’t that sound yummy?

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~TSGal