Linguine With Green Onions Recipes

LINGUINE WITH FRESH TOMATOES

Steps:

• Cook linguine according to package directions. Meanwhile, place all remaining ingredients except butter in a large bowl., Drain linguine; toss with butter. Add to tomato mixture and toss to combine.

LINGUINE WITH BEEF AND ONIONS

Steps:

• In a large skillet, heat oil over medium-low. Add onion, carrot, and garlic; season with salt and pepper. Cook, stirring often, until onion and carrot are tender, about 10 minutes.
• Add beef, stirring to combine. Add broth, and simmer until meat is almost falling apart and liquid is reduced by half, about 10 minutes.
• Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain; transfer to a large bowl. Add sauce and Parmesan, and toss well. Divide among serving bowls; top with more cheese, if desired.

LINGUINE WITH GREEN ONIONS

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.

LINGUINE WITH RED PEPPERS, GREEN ONIONS AND PINE NUTS

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add peppers; sauté until crisp-tender, about 4 minutes. Add green onions and sauté 2 minutes. Transfer vegetable mixture to bowl. Add cream and wine to same skillet and simmer until mixture thickens, about 3 minutes. Mix in cheese and all but 1 cup vegetable mixture. Simmer sauce 2 minutes to blend flavors; season with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking liquid.
• Return pasta to pot. Add sauce and toss to coat over medium heat, adding reserved cooking liquid by tablespoonfuls to moisten, if desired. Mound pasta on plates. Garnish with reserved 1 cup vegetables. Sprinkle with pine nuts.

GREEN ONION PASTA

Steps:

• Clean the green onions and cut in half and then into 1 inch pieces.
• Heat the spaghetti sauce.
• Heat a small frying pan and add the olive oil and garlic. Cook for just a moment and then add the green onions.
• Toss with the hot pasta, then add the spaghetti sauce and vermouth and toss again. Serve topped with the cheese.

CREAMY SHIITAKE LINGUINE WITH SCALLIONS/ GREEN ONIONS

Steps:

• Cook linguine pasta according to package directions to al dente; drain, reserving some of the pasta water and return to pan to keep warm.
• In a large frying pan, saute mushrooms in butter until they begin to soften.
• Add minced garlic and shallots; sauté an additional 2 minutes.
• Add white wine and simmer until wine is reduced by half.
• Add 1/4 cup of chicken broth, heavy cream, and nutmeg; simmer until sauce thickens.
• Remove from heat; add scallions, lemon juice, salt, and pepper.
• Add drained pasta to sauce; tossing gently to coat the pasta. Add more chicken broth or pasta water if sauce seems too thick. If sauce is still thin, add some (Wondra) flour. (Avoid using parmesan to thicken, as I've found that it interferes with all of the other flavors).
• Place pasta on individual plates by using a long-tined fork, twisting each portion onto a heated plate so that it stands up as high as possible.
• Spoon any mushrooms left in the pan over the top, sprinkle with fresh thyme and drizzle white truffle oil over the top and serve.