Ingredients

serves 4

　　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

　　

Step 1

In a medium bowl, whisk together the mustard and vinegar. While whisking, slowly drizzle in 1/4 cup oil until emulsified. Season with salt and pepper. Set aside. Cook the 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 2

Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add the onion; cook until just softened, about 4 minutes. Add the zucchini; cook, stirring, until tender, about 4 minutes. Add the snap peas and spinach; cook, stirring, until bright green, about 2 minutes. Remove from heat; stir in the scallions and basil. Add to the pasta along with the vinaigrette; toss. Serve warm or at room temperature.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.