Spaghettini With Charred Scallions And Peas Recipes
SUMMER SPAGHETTI WITH CHARRED SCALLIONS
This summer spaghetti with charred scallions is loaded with summer vegetables and herbs and is perfect for a warm summer night.
Provided by Kylie Perrotti
Categories Dinner
Time 50m
Number Of Ingredients 10
Steps:
- Bring a large pot of generously salted water to a boil. Add the pasta and stir. Once the water begins to boil vigorously again, add the 3 tomatoes and cook for 1-2 minutes until the skins split. Using a slotted spoon, transfer the tomatoes to an ice bath.
- Once the tomatoes are cool enough to handle, remove the skins and core. Crush the tomatoes with your hands and transfer to a bowl until needed.
- Continue cooking the pasta until al dente. Remove 3/4 cup of the pasta cooking water and set aside. Drain the pasta.
- While the pasta is cooking, start the sauce. In a wide pot, heat the extra virgin olive oil over medium-high until very hot. Add the scallions and cook without moving for 2-3 minutes until they begin to char. Flip and cook an additional 2 minutes.
- Add the zucchini and cook in an even layer without moving for 4-5 minutes until it begins to char.
- Add the garlic and cook for 45 seconds or until fragrant. Season with salt, pepper, and crushed red pepper to taste.
- Melt the butter into the pot of vegetables. Once frothy, add the crushed tomatoes and bring to a boil. Cook for 10 minutes until the tomatoes begin to break down and the sauce thickens.
- Add the reserved pasta cooking water and parmesan cheese and bring to a boil. Boil for 5-6 minutes until thickened and reduced. Taste and season again to your preferences.
- Add the basil and the cooked spaghetti to the pot and toss to coat. Turn off the heat.
- Divide the cooked summer spaghetti between shallow bowls and garnish with more basil and parmesan cheese, if desired. Enjoy!
Nutrition Facts : Calories 565 kcal, Carbohydrate 87 g, Protein 18 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 28 mg, Sodium 181 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
SPAGHETTINI WITH CHECCA SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 23m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often, about 8 minutes.
- Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree).
- Drain the pasta, reserving some of the pasta water. Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl. Add some of the reserved pasta water (about 1/4 cup) if the sauce looks dry. Serve immediately.
SPAGHETTINI WITH CHECCA SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 23m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often, about 8 minutes.
- Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree).
- Drain the pasta, reserving some of the pasta water. Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl. Add some of the reserved pasta water (about 1/4 cup) if the sauce looks dry. Serve immediately.
CRèME FRAîCHE PASTA WITH PEAS AND SCALLIONS
Here's an easy weeknight pasta featuring crème fraîche, the richer, slightly less tangy cousin of sour cream. It's combined with Parmesan, lemon zest and starchy pasta cooking water for a sauce that is creamy, velvety and bright. Whole bunches of scallions caramelize until their edges char, lending sweetness and a hint of smoke, while raw scallions add color as a garnish. To preserve the brightness of the peas, throw them in the pasta cooking water at the very end and drain along with the shells. Plan appropriately, and the sauce and scallions can be prepared in the time it takes the pasta to cook.
Provided by Hana Asbrink
Categories dinner, easy, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat.
- Trim the scallions. Thinly slice 1 or 2 scallions on the diagonal and set aside for garnish. Cut the remaining scallions into 1/2-inch-long pieces.
- In a large cast-iron skillet, heat 2 tablespoons oil over medium-high. Add the 1/2-inch scallion pieces, season generously with salt and pepper, and cook, stirring occasionally, until scallions start to caramelize, soften and brown in spots, about 6 to 8 minutes. Set aside.
- Once the water comes to a boil, add the pasta and reduce the heat to medium-high. Cook until al dente according to package instructions. Reserve 1 cup of the pasta water.
- While the pasta cooks, prepare the sauce: In a large bowl, add the remaining 1 tablespoon oil, the Parmesan, crème fraîche and lemon zest; mix to combine. Stir in 1/2 cup of the hot reserved pasta water until the sauce is smooth. Season with salt and pepper and stir in the charred scallions.
- When the pasta is done, add the peas to the water and turn off the heat. Immediately drain the pasta and peas together, and add them to the sauce in the large bowl. Toss thoroughly to combine, adding more reserved pasta water as desired to loosen the sauce to a silky texture. Season to taste.
- Serve immediately. Divide among bowls and top with more pepper and reserved sliced scallions. Serve with the lemon wedges, for squeezing on top.
SAUTéED PEAS AND SCALLIONS
Steps:
- Melt the butter in a medium skillet over medium-high heat. Add the peas and scallions. Cook, stirring, until heated through, about 3 minutes. Season with salt and pepper.
SPAGHETTI WITH SCALLION SAUCE
Categories Garlic Onion Pasta Vegetarian Quick & Easy Parmesan Gourmet
Yield Makes 6 main-course servings
Number Of Ingredients 8
Steps:
- Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
- 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.
- Transfer scallion mixture to a blender and add zest, salt, pepper, remaining olive oil, and 1/2 cup pasta-cooking water, then purée until smooth. (Use caution when blending hot liquids.)
- Drain pasta in a colander and return to pot.
- Toss pasta with scallion purée, cheese, and salt and pepper to taste over moderate heat until pasta is well coated.
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