Description
This light and easy summer pasta is great for weeknight eating! It feels like you fussed, but it comes together in under 20 minutes!
Ingredients
- 2 tablespoons plus 1/2 teaspoon salt, divided
- 1/4 cup nice olive oil
- 1 bunch scallions, clay cut, about 4 ounces
- 3 large garlic cloves, chopped
- 1/2 teaspoon red pepper flakes, plus more for serving
- 3 tablespoons butter
- 1 pound pasta, we used long fusilli
- 1 bunch parsley chopped medium, about 1 cup
- 4 oz block of Romano cheese, grated (about ½ cup)
- 1 lemon, quartered
Instructions
- Bring 4 quarts of water to boil with 2 tablespoons of salt over high heat.
- Heat your olive oil in a medium pan over medium heat.
- Add scallions and garlic and sauté for 2 minutes.
- Add remaining ½ teaspoon of salt and the red pepper flakes and stir.
- Add butter and stir in until melted and turn off heat.
- When your water is at a roaring boil, add pasta and cook to package directions (for our fusilli it was about 11 minutes).
- When the pasta is al dente, scoop the pasta out of the water using tongs or a pasta spoon and add to the sauce and finish cooking in the sauce, with the heat still off, stirring well. Reserve ¼ cup of the pasta water if using regular (not GF) pasta.
- Add parsley and 1/2 cup of the Romano cheese and toss. Add 1/4 cup of pasta water if using regular pasta.
- Serve with a squeeze of lemon and a sprinkle of red pepper flakes to taste, and enjoy!