Pasta Verde and Rain

It’s raining cats and dogs here, y’all. Cats and dogs.

I like dogs (and I don’t hate cats), but I’m sick of all this rain. Sick of it.

Rainy days are good for reading, if you’re a reader. Rainy days are good for cleaning, if you’re a cleaner. Rainy days are good for cooking, if you’re a cooker.

Can ya guess what I’m doing today? Hint: it’s not the cleaning.

Vegetables. Let’s talk about them again. I love them oh-so-much, but it wasn’t always that way. Once upon a time,  my 4 year old self used to put up quite a fit when vegetables were on the dinner table. Times have changed. Vegetables make my heart sing in ways I can’t even put into words. So I shall put them into song:


That’s my heart singing over the zucchini, snap peas, baby spinach and basil in this bowl of pasta-veggie madness. If you’re really into your green veggies, than this recipe is for you. If you don’t like your veggies, you should talk to my 4 year old self. She had the same feelings.

It’s raining and I’m singing. Fa-la-la-la-laaaaa. Singing in the rain…. about veggies. Mmmmmm.


Pasta Verde
Source: Martha Stewart
Printable Recipe

1lb gemelli (or similar pasta)
1 sweet onion, sliced into thin strips
3T grainy mustard
3T white wine vinegar
2 small zucchinis, cut into 1/4″ thick
1/4C +2T extra-virgin olive oil
8 oz snap peas, strings removed and halved
salt, pepper
4oz baby spinach
2 scallions, thinly sliced
1/4C fresh basil, cut into thin strips

In a small bowl, whisk mustard and vinegar. Keep whisking and slowly add in 1/4C of olive oil. Season with a pinch of salt and pepper. Set aside.
Cook pasta according to package directions. Drain and set aside.
In a skillet, heat 2T of olive oil over medium heat. Add onion and cook until translucent, about 4 minutes.
Add zucchini. Cook until tender, about 3-4 minutes.
Add snap peas and spinach. Cook until spinach is wilted and warm, about 2 minutes.
Remove from heat. Add pasta, basil and scallions.
Toss with vinaigrette. Serve warm or room temperature.


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