Spring Onion Linguine with Lemon Slices Kalamata & Rosemary
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sippitysup.com.
Cooking tools:
- Baking dish
- Oven
- Stove
- Pot
- Colander
- Aluminum foil
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Grater
- Spoon
- Serving platter
Ingredients
- 2 pounds sweet onions, peeled and thinly sliced into rounds
- ½ cup extra-virgin olive oil
- 1½ teaspoon sea salt
- 6 cloves garlic, peeled & minced
- 1 cup kalamata olives, pitted & halved lengthwise (i use lindsay)
- 1 tablespoon rosemary leaves, minced
- 1 lemon, thinly sliced into rounds ends discarded
- 1 pound dried linguine, or other ribbon style pasta
- lemon wedges, to taste
- grated parmesan cheese, to taste
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