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
Units
Scale
- 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