Pasta with vegetables and fried onions
4 servings
30 minutes
Pasta with vegetables and sautéed onions is a refined dish of Italian cuisine that combines rich flavors and fresh ingredients. Linguine soaked in a delicate sauce with mushrooms, garlic, and crème fraîche achieves incredible velvetiness. Asparagus and beans add fresh spring notes, while crispy fried shallots with lemon zest provide a pleasant spiciness. This dish resembles traditional pastas from Northern Italy, where the balance of textures and richness of flavors are appreciated. It is perfect for a cozy family dinner or a light festive gathering. The exquisite aroma of lemon, herbs, and mushrooms makes the pasta especially appetizing, awakening the desire to savor every bite. A wonderful choice for lovers of sophisticated and fresh tastes.
1
In a small skillet over medium heat, sauté the onions in oil for about 30 seconds until golden. Transfer the onions to paper towels with a slotted spoon to drain excess oil; season with salt. Reserve 2 tablespoons of oil from the skillet.
- Shallot: 3 heads
- Vegetable oil: 0.5 glass
- Salt: to taste
2
Combine the onions, chives, and 1 tbsp of lemon zest in a small bowl; set aside.
- Shallot: 3 heads
- Chives: 3 tablespoons
- Grated lemon zest: 1 tablespoon
3
Boil the beans in a large pot of salted water for 2 minutes. Transfer to a colander and pour cold water with ice cubes over them. Peel the beans and place them in a medium-sized bowl. (Frozen beans do not need to be peeled)
- Beans (broad beans): 450 g
- Salt: to taste
4
Again bring water to a boil in a pot and cook the asparagus for 1 minute until tender. Transfer to a colander and rinse with ice water. Drain the water and transfer to a bowl with the beans.
- Asparagus: 0.5 bunch
5
Bring water to a boil in a pot again and cook the pasta, stirring occasionally, until al dente (the pasta should remain firm and dry in the middle). Drain in a colander, reserving 1½ cups of the pasta cooking water.
- Linguine: 360 g
6
Meanwhile, heat the oil in which the onion was fried in a large skillet over medium heat. Add the scallions, garlic, and mushrooms; season with salt. Sauté until the onion is soft for about 4 minutes. Add crème fraîche, ½ cup of the pasta cooking water, lemon zest, and bring to a boil.
- Vegetable oil: 0.5 glass
- Garlic: 2 cloves
- Button mushrooms: 180 g
- Salt: to taste
- Creme fraiche: 1 glass
- Freshly squeezed lemon juice: 1 tablespoon
- Grated lemon zest: 1 tablespoon
7
Add the pasta and ½ cup of the water it was cooked in, simmer for 5 minutes, stirring often and adding more cooking water as needed, until the pasta is al dente and the sauce thickens. Add the beans, asparagus, and lemon juice, mix, and season with salt and pepper.
- Linguine: 360 g
- Beans (broad beans): 450 g
- Asparagus: 0.5 bunch
- Freshly squeezed lemon juice: 1 tablespoon
- Salt: to taste
- Freshly ground black pepper: to taste
8
Serve the pasta topped with prepared fried onions and lemon zest.
- Shallot: 3 heads
- Grated lemon zest: 1 tablespoon