/ Recipe Pasta with zucchini, onion and spinach

Recipe Pasta with zucchini, onion and spinach

  • Pasta Gemelli - 450 Grams
  • For refilling: granular mustard - 2 Art. Spoons
  • White wine or wine vinegar - 2 Art. Spoons
  • Olive oil - 1/4 cup
  • Salt and ground pepper - - To taste
  • For vegetable filling: sweet onions - 1 piece
  • Small zucchini - 2 pieces
  • Beans - 240 Grams
  • Spinach - 90 grams
  • Green onions - 1 piece
  • Basil leaves - 1/4 cup

In a medium bowl, whisk the mustard and the vinegar. Beat slowly, add 1/4 cup of butter. Season with salt and pepper. Set aside. Boil the pasta in a large saucepan with boiling salted water until ready, according to the instructions on the package, about 8 minutes. Drain the water and return the pasta to the pan. Set aside. Meanwhile, heat the remaining 2 tablespoons of oil in a large frying pan over medium heat. Add onion, fry about 4 minutes. Add the zucchini. Cooking, stirring, about 4 minutes. Add peas and spinach, cook, stirring, until bright green, about 2 minutes. Remove from heat, mix with green onions and basil. Add the pasta along with the dressing, stir. Serve the dish warm or at room temperature.

Servings: 4

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