In a large skillet, combine scallions, 1/2 tsp salt, 1/4 tsp pepper and 1/2 C water. Cook medium-high heat, stirring often, until scallions wilt and pan is almost dry 8-10 minutes.
Add cream, stir to coat. Cover; reduce heat to low, and cook at a bare simmer (cream will separate if boiled), stirring occasionally until scallions are tender, 20 minutes.
Meanwhile, cook pasta in large pot of boiling water, until al dente. Reserve 1/4 C pasta water, drain pasta and return to pot.
Toss pasta with warm sauce and reserved pasta water, season with salt and pepper. Serve immediately.
Originally Submitted
1/1/2008
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