Spaghetti with scallion sauce

Spaghetti with scallion sauce

A few bunches of scallions make for a good sauce for pasta. Spaghetti with scallion sauce is an easy and economical main course.

The taste is fresh and light with just a touch of lemon.

Servings: 4


  • 4 bunches scallions, about 4 cups, sliced
  • 3 large cloves garlic, minced
  • 1 teaspoon freshly grated lemon zest
  • 1/3 cup extra virgin olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 ounce parmigiano-reggiano grated, about 1/2 cup
  • 1 pound of spaghetti


  1. Bring water to a boil in a large pasta pot.
  2. Sauté the scallions and garlic in 3 tablespoons olive oil in a skillet for about 5 minutes or until soft. Then purée in a food processor or blender.
  3. Add the remaining olive oil, lemon zest, salt, and pepper. Purée some more.
  4. Cook the spaghetti and then drain.
  5. Before dumping out the pasta water, mix 1/2 cup of it into the scallion mixture and purée to thin the sauce a little.
  6. Toss the pasta, sauce, and parmesan cheese in the skillet over medium heat until coated.
  7. Adjust seasonings to taste and serve.