Green Beans & Zucchini With Sauce Verte

Sauce verte:
1/3 cup (packed) fresh basil leaves
1 green onion, coarsely chopped
2 Tbs (packed) fresh Italian parsley
2 Tbs drained capers
1 Tbs fresh lemon juice
2 tsp Dijon mustard
1 garlic clove, peeled
3 Tbs extra-virgin olive oil

Vegetables:
1 Tbs extra-virgin olive oil
1 lb green beans, stem end trimmed
12oz zucchini, halved lengthwise, each half cut lengthwise into 1/3-inch-wide strips
3 Tbs water
2 Tbs fresh Italian parsley leaves (for garnish)

For sauce verte:
Blend first 7 ingredients in processor until finely chopped. With machine running, gradually add olive oil. Process until coarse puree forms. Season sauce verte to taste with salt and pepper.

For vegetables:
Heat oil in heavy large nonstick skillet over medium-high heat. Add vegetables; stir until coated. Sprinkle with salt and 3 tablespoons water. Cover; cook vegetables until almost crisp-tender, stirring occasionally, about 4 minutes. Uncover; cook until vegetables are just tender, about 2 minutes longer. Stir in enough sauce verte to coat vegetables generously. Season with salt and pepper. Transfer to bowl. Garnish with parsley and serve.

Review: I doubled the veggies and the sauce recipe covered it adequately. The sauce has a nice tang to it (and I left out the green onion!) and a great flavor. This dish was overall yummy, but seemed to be missing something. I could see making this and serving it over pasta (penne?), but the sauce would need to be doubled. It may even go well with some Parmesan on top. Hmm, I may have to tweak this and make it again.