I serve it on the side of chicken or fish. So, there is always a lot leftover. We love leftovers at our house. It saves so much money for Matt to take leftovers to work instead of paying $6 everyday for lunch. I've noticed that the mustard vinaigrette gets absorbed into the pasta by the next day, so it starts tasting rather bland. The fix? You could add some more mustard to it before you pack it for lunch, but what I like to do is add feta cheese to it. So yummy! I guess it's personal preference whether to eat it hot or cold. I like this one hot.
- 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
- In a medium bowl whisk together mustard and vinegar. While whisking, slowly drizzle in 1/4 cup oil until emulsified. Season with salt and pepper. Set aside. Cook 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.
- 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.