GREEN ONION PASTA RECIPES
LINGUINE WITH GREEN ONIONS RECIPE - FOOD.COM
This is a nice meatless pasta dish with an Asian flair. It also makes a tasty side dish with grilled meats or fish.
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook linguine just until done (al dente).
- Trim green onions and cut lengthwise into long thin threads, including green tops.
- While noodles are cooking, heat butter and sesame oil in a large skillet.
- Stir in green onions. Cook for 1 minute or until onions are wilted. Add soy sauce, ginger and garlic powder.
- Add drained pasta, toss well and serve.
Nutrition Facts : Calories 312.6, FatContent 10.7, SaturatedFatContent 5.8, CholesterolContent 22.9, SodiumContent 351.1, CarbohydrateContent 45.7, FiberContent 2.7, SugarContent 2.4, ProteinContent 8.5
GARLIC AND GREEN ONION PASTA SALAD RECIPE | ALLRECIPES
This pasta salad is great for any summer meal; light and buttery, but with a hint of garlic and green onion. Match it with your favorite steak or chicken for a wonderful, easy side dish.
Provided by Allrecipes Member
Categories Salad Pasta Salad Farfalle Pasta Salad Recipes
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 5 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Cook the bow tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Let cool and transfer to a large salad bowl.
- Melt butter in a saucepan over low heat; cook and stir green onions and garlic until garlic is tender, 10 to 15 minutes. Stir butter mixture into the bow tie pasta and mix in parsley.
Nutrition Facts : Calories 489.9 calories, CarbohydrateContent 50 g, CholesterolContent 73.2 mg, FatContent 29.2 g, FiberContent 2.6 g, ProteinContent 9.5 g, SaturatedFatContent 17.8 g, SodiumContent 201.6 mg, SugarContent 2.5 g
More about "green onion pasta recipes"
QUICK GREEN PASTA | JAMIE OLIVER RECIPES
Everyone loves pasta – it’s a big hit in my household – so treating it as your best friend and a vehicle for getting extra veg into meals is a really good way to approach things. This recipe is a really typical lunch or dinner for us – think of it as a principle, and flex the veg you use depending on what you’ve got in the fridge and the freezer. You want to use around 500g of veg in total, or more if you’ve got it!
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 360 calories per serving
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 360 calories per serving
- Trim and slice the spring onions. Trim the leek, halve it lengthways, wash it, then finely slice. Finely slice the broccoli stalks, reserving the tips.
- Put a large, non-stick, shallow casserole pan on a medium heat.
- Put 1 tablespoon of olive oil into the pan, with the spring onions, leeks and broccoli stalks. Peel and finely chop the garlic and add to the pan.
- Add the frozen spinach and peas, then add a pinch of sea salt and black pepper.
- Cook for 10 to 15 minutes, or until soft but not coloured and the spinach has defrosted, stirring regularly.
- Meanwhile, cook the pasta in a large pan of boiling salted water, according to the packet instructions, adding the broccoli florets for the last 2 minutes.
- While everything is ticking away, finely grate the Parmesan.
- Scoop or pour out about 200ml of cooking water from the pasta into your veg pan. Now, you can either leave your sauce chunky, blitz it until smooth in a blender, or use a hand blender to go somewhere in between – it’s up to you.
- Drain the pasta and broccoli, and tip it into the sauce. Add 1 tablespoon of extra virgin olive oil and the grated Parmesan, and toss it all together.
- I like to finish this with a sprinkling of fresh herbs – parsley, basil, thyme, whatever you’ve got. A little extra grating of Parmesan is always nice, and a big salad on the side.
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QUICK GREEN PASTA | JAMIE OLIVER RECIPES
Everyone loves pasta – it’s a big hit in my household – so treating it as your best friend and a vehicle for getting extra veg into meals is a really good way to approach things. This recipe is a really typical lunch or dinner for us – think of it as a principle, and flex the veg you use depending on what you’ve got in the fridge and the freezer. You want to use around 500g of veg in total, or more if you’ve got it!
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 360 calories per serving
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 360 calories per serving
- Trim and slice the spring onions. Trim the leek, halve it lengthways, wash it, then finely slice. Finely slice the broccoli stalks, reserving the tips.
- Put a large, non-stick, shallow casserole pan on a medium heat.
- Put 1 tablespoon of olive oil into the pan, with the spring onions, leeks and broccoli stalks. Peel and finely chop the garlic and add to the pan.
- Add the frozen spinach and peas, then add a pinch of sea salt and black pepper.
- Cook for 10 to 15 minutes, or until soft but not coloured and the spinach has defrosted, stirring regularly.
- Meanwhile, cook the pasta in a large pan of boiling salted water, according to the packet instructions, adding the broccoli florets for the last 2 minutes.
- While everything is ticking away, finely grate the Parmesan.
- Scoop or pour out about 200ml of cooking water from the pasta into your veg pan. Now, you can either leave your sauce chunky, blitz it until smooth in a blender, or use a hand blender to go somewhere in between – it’s up to you.
- Drain the pasta and broccoli, and tip it into the sauce. Add 1 tablespoon of extra virgin olive oil and the grated Parmesan, and toss it all together.
- I like to finish this with a sprinkling of fresh herbs – parsley, basil, thyme, whatever you’ve got. A little extra grating of Parmesan is always nice, and a big salad on the side.
See details
CHICKEN AND ONIONS OVER LINGUINI RECIPE | ALLRECIPES
A slow-cooked sauce with onion, chicken, and fresh herbs over whole wheat linguini.
From allrecipes.com
Reviews 4.5
Total Time 40 minutes
Category Main Dishes, Pasta, Chicken
Calories 489.6 calories per serving
From allrecipes.com
Reviews 4.5
Total Time 40 minutes
Category Main Dishes, Pasta, Chicken
Calories 489.6 calories per serving
- Stir the reserved pasta water into the mixture and remove from the heat. Season with salt and pepper. Pour the mixture over the drained pasta and toss to coat. Sprinkle the Parmesan cheese over the pasta and stir.
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From cuisinart.com
From cuisinart.com
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SPAGHETTI WITH OLIVE OIL, GREEN ONION, AND GARLIC
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