Pasta Verde

Now I know I was intending to have this blog be strictly about baking, but I figured if I throw something else in every now and then no one would mind, right?

Last month I joined a local cookbook club. We choose a cookbook and use it for several months in a row. Each time we get together (once a month) each person brings a recipe they made from that particular cookbook. This month (and the next 2 months) we're using Martha Stewart's Dinner at Home cookbook.

This particular cookbook is nice because Martha has divided it up into seasons. Each season includes recipes featuring produce that is in season at that time. Last month (my first month at cookbook club) they started with spring. This month we did summer. The recipe I chose was Pasta Verde.

Ingredients

1 Tbsp coarse-grain mustard
2 Tbsp white wine or sherry vinegar
1/4 C. extra-virgin olive oil
coarse salt and freshly ground pepper
1 lb. gemelli or other short pasta shape
1 sweet onion, halved lengthwise, then cut crosswise 1/4 in. thick
2 small zucchini, halved lengthwise, then cut crosswise 1/4 in. thick
8 oz. snap peas, trimmed, tough strings removed
3 oz. baby spinach
1 small bunch scallions, trimmed and thinly sliced
1/4 C. loosely packed fresh basil leaves, thinly sliced

Bring a large pot of water to a boil. Whisk together mustard and vinegar; slowly add 2 tablespoons oil, whisking constantly until emulsified. Season with salt and pepper.

Once water is boiling, add 2 tablespoons salt. Cook pasta until al dente according to package instructions. Drain; return to pot.

Meanwhile, heat remaining 2 tablespoons oil in a large skillet over medium. Cook onion until just softened, stirring occasionally, about 4 minutes. Add zucchini; cook, stirring, until tender, 2-3 minutes. Add snap peas; cook, stirring, until crisp-tender, about 2 minutes.

Remove pan from heat; stir in spinach, scallions, and basil. Add to pasta along with vinaigrette; toss well to combine. Serve warm or at room temperature.


Overall I think the recipe turned out well. I didn't have the fresh basil (I wasn't paying too much attention at the store and grabbed parsley instead - oops!) so I used dried basil. It had some great textures to it, especially with the crunch of the snap peas.

Other great recipes made were spicy stir-fried shrimp, balsamic mushrooms, creamed corn w/jalapeños, and lemon mousse. Quite a tasty meal!