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Spring Scallion Pasta

Yields4 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins

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.

Spring Scallion Pasta

 1 lb Colavita Spaghetti or Colavita Organic Spaghetti
 1/3 cup Colavita Extra Virgin Olive Oil
 4 cups chopped scallions (from 4 bunches)
 2 garlic cloves, finely chopped
 1 tsp finely grated fresh lemon zest
 3/4 tsp salt
 1/2 tsp black pepper
 1 oz finely grated parmigiano-reggiano (1/2 cup)
 2 tbsp fresh parsley, chopped
1

Cook spaghetti in a 6 to 8-quart pot of boiling salted water until al dente.

2

Drain the pasta, and reserve ½ cup of the pasta water.

3

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.

4

Add lemon zest, salt and pepper to the pan and stir to incorporate.

5

Add the cooked pasta to the pan along with the 1/2 cup pasta water.

6

Toss pasta with scallion mixture, adding the grated cheese, salt and pepper to taste.

7

Once well-coated, remove from the heat to a serving dish.

8

Garnish with freshly chopped parsley, additional grated cheese.

9

Serve!

Nutrition Facts

Servings 4