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Charred Spring Onion Linguine

Rachael White
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.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main
Servings 6 -8 servings


  • 1 lb dried linguine I used Rao's here and it was perfection!
  • 6 spring onions
  • 2 teaspoons unsalted butter
  • 1 teaspoon olive oil
  • sea salt
  • 1/4 cup red wine vinegar Rao's Organic Red Wine Vinegar is what I used
  • 1/2 cup olive oil again, I used Rao's Organic Olive Oil
  • 1/4 cup grated parmesan cheese
  • Lots of freshly ground black pepper
  • pinch of salt if needed
  • 1 cup reserved pasta water
  • 1/4 cup chopped flat leaf parsley
  • additional grated cheese for garnish


  • Cook the pasta according to the package directions.
  • While the pasta is cooking, 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 the 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 a touch of sea salt and set aside.
  • Mix the red wine vinegar, olive oil, parmesan and pepper in a liquid measuring cup. Season with salt if desired.
  • When the pasta is al dente, remove 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 everything together with tongs for a good 1-2 minutes to create a slightly thick sauce.
  • Serve in pasta bowls topped with the onions, parsley, and cheese.