Source: Shape


Credit: Christopher Testani

Recipe Summary test

10 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • Cook pasta according to package directions in a large pot of salted boiling water until just al dente. Cut spring onions into 3-inch long pieces. Slice bulbs in half or quarters if large. Thinly slice about half the green parts and set aside.

  • Heat oil in a large skillet over medium-high heat. Add bulbs and 3-inch pieces of spring onion and season with salt and pepper. Cook, without moving them much, until they're deeply browned and almost charred on one side, about 4 minutes. Toss to coat and just wilt the other side, 1 to 2 minutes more.

  • Add capers to the pan and toss to coat. Drain pasta, reserving about 3/4 cup cooking water. Add pasta and water to the skillet and continue to cook, tossing to coat, until a glossy sauce forms, about 2 minutes. Remove from heat and add lemon zest and reserved spring onion slices and toss to coat.

  • Top pasta with feta, dill, and more lemon zest if desired.

Nutrition Facts

380 calories; fat 10g; saturated fat 2.5g; carbohydrates 62g; insoluble fiber 5g; protein 13g; sodium 286mg.