Mum’s ‘Oily Pasta’ with Spring Onion & Lemon Zest Recipe
This recipe is rated 4.5 out of 5.
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Budget friendly
Freshly Picked
Easy peasy
Comfort food
Lazy dinners
Main meals
Dinner on a dime? This creamy spring onion dish might be low on price but definitely doesn’t scrimp on flavour. Consider it the perfect celebration meal to welcome in your next pay day!
You will need
Serves 4
- 70ml olive oil
- 1 bunch spring onions, finely sliced
- 4 garlic cloves, sliced
- 1 teaspoon chilli flakes
- 1 packet linguine (gluten-free if required)
- 2 lemons, zest only
- Salt and pepper to taste
To serve
- 1/4 lemon, zest
- 1/2 bunch parsley, finely chopped
Recipe: Simon Toohey
Directions
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Step 1
Place a medium pot on the stove 3/4 filled with water and bring to a boil. Add salt, aiming for the water to taste obviously salty.
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Step 2
Place the oil, spring onion, garlic and chilli flakes with a pinch of salt in a cold pan on the stove. Turn onto a medium–low heat, try not to have the oil so hot that it starts to fry, the aim is to sweeten the ingredients more than fry them.
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Step 3
Place the pasta in the boiling water and cook until just before it’s ‘done’ (it will finish cooking in the other hot pan!).
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Step 4
Add the pasta and a ladle of the salty pasta water to the onion mixture in the hot fry pan. Stir to combine, and grate lemon zest over top.
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Step 5
Place in your serving bowl, top with lemon zest and parsley.
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Recipe: Simon Toohey
