- 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 the 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 onion and basil. Add the pasta along with the dressing, stir. Serve the dish warm or at room temperature.
Servings: 4