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Spring Scallion Pasta
This spring scallion spaghetti can be the main dish or a side dish to any spring meal. It's both a light meal and incredibly delicious, thanks to Colavita spaghetti and parmigiana-reggiano cheese.
Ingredients
Directions
Cook spaghetti in a 6 to 8-quart pot of boiling salted water until al dente.
Drain the pasta, and reserve ½ cup of the pasta water.
While pasta cooks, heat 3 tablespoons olive oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions and garlic, stirring occasionally, until scallions are softened and garlic begins to turn golden, about 5 minutes.
Add lemon zest, salt and pepper to the pan and stir to incorporate.
Add the cooked pasta to the pan along with the 1/2 cup pasta water.
Toss pasta with scallion mixture, adding the grated cheese, salt and pepper to taste.
Once well-coated, remove from the heat to a serving dish.
Garnish with freshly chopped parsley, additional grated cheese.
Serve!
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Ingredients
Directions
Cook spaghetti in a 6 to 8-quart pot of boiling salted water until al dente.
Drain the pasta, and reserve ½ cup of the pasta water.
While pasta cooks, heat 3 tablespoons olive oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions and garlic, stirring occasionally, until scallions are softened and garlic begins to turn golden, about 5 minutes.
Add lemon zest, salt and pepper to the pan and stir to incorporate.
Add the cooked pasta to the pan along with the 1/2 cup pasta water.
Toss pasta with scallion mixture, adding the grated cheese, salt and pepper to taste.
Once well-coated, remove from the heat to a serving dish.
Garnish with freshly chopped parsley, additional grated cheese.
Serve!