Tossed in a warm red wine vinaigrette, celebrate spring with this easy meal of charred spring onion linguine. Plus, it can be ready in just 20 minutes.
I’m not sure if it comes with kids or age or both, but I have become increasingly drawn to simplicity. A few high-quality, well-fitting clothes in my wardrobe; a small vase filled with a simple bouquet of flowers; uncomplicated recipes that manage to be full of flavor without a long list of ingredients. Life is full of complications and if I can minimize that in my personal life, I will.
This pasta, with its long ribbons of linguine, lightly tangy, warm vinaigrette, and perfectly charred spring onions, brings the comfort of a dish you crave on a rainy or cool day and the freshness of spring into one beautiful bowl. Some days, after I’ve fed lunch to the little ones, I want something that feels a little more grown up than shredded cheese and chicken nuggets. This fits the bill perfectly and it comes together in almost exactly 20 minutes. Hello, mealtime perfection! 
If you want to make this a more complete meal, you can add some a fried or poached egg, salmon or chicken or even shrimp. Make sure to use a good quality red wine vinegar and olive oil for the vinaigrette- trust me on this one! Otherwise, just trust the simplicity of this easy, soul-soothing, belly-filling, beautiful dish.
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Charred Spring Onion Linguine
- Total Time: 20 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Celebrate spring with this quick pasta dish. Charred spring onions and a bright red wine vinaigrette make it a delicious 20-minute meal.
Ingredients
- 1 lbs (454 g) dried linguine
- 6 spring onions
- 2 tsp unsalted butter
- 1 tsp olive oil
- sea salt
- 1/4 cups (60 ml) red wine vinegar
- 1/2 cups (118 ml) olive oil
- 1/4 cups (60 ml) grated parmesan cheese
- freshly ground black pepper
- pinch of salt
- 1 cups (237 ml) reserved pasta water
- 1/4 cups (60 ml) chopped flat leaf parsley
- additional grated cheese for garnish
Instructions
- Cook the pasta according to package directions.
- While the pasta cooks, trim the onions and slice them in half lengthwise.
- Melt the butter in a large cast iron skillet over medium-high heat.
- Place the onions cut side down in the pan, drizzle with olive oil, and cook for 3-4 minutes, or until charred; then flip and cook for another 1-2 minutes on the second side.
- Sprinkle with salt and set aside.
- Mix the red wine vinegar, olive oil, Parmesan cheese, and pepper in a liquid measuring cup.
- Season with salt to taste.
- When the pasta is al dente, reserve 1 cup of pasta water and stir it into the vinaigrette.
- Drain the pasta and return it to the pot.
- Pour the vinaigrette over the pasta, tossing with tongs for 1-2 minutes to create a slightly thick sauce.
- Serve in pasta bowls topped with the onions, parsley, and cheese.
Notes
- For deeper char, use a very hot pan and don’t overcrowd the onions.
- If red wine vinegar is unavailable, substitute with white wine vinegar or lemon juice.
- Leftovers can be stored in the refrigerator for up to 2 days; the sauce will thicken.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 2
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 60
- Fiber: 4
- Protein: 10
- Cholesterol: 20
Frequently Asked Questions
What type of red wine vinegar should I use for the vinaigrette?
It’s best to use a good quality red wine vinegar to enhance the flavor of the vinaigrette and overall dish.
Can I add protein to the charred spring onion linguine?
Yes, you can make this a more complete meal by adding a fried or poached egg, salmon, chicken, or shrimp.
How do I properly char the spring onions?
To char the spring onions, cook them in a hot skillet until they develop a nice char and become tender, which adds a great depth of flavor to the dish.
