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Beet Fusilli With Charred Spring Onions, Capers, and Feta

Beet Fusilli With Charred Spring Onions, Capers, and Feta


  • 10 ounces beet fusilli (you can substitute regular pasta)
  • Kosher salt
  • 1 large bunch spring onions or 2 bunches scallions
  • 2 tablespoons olive oil
  • Freshly ground black pepper
  • 3 tablespoons oil-packed capers (or 2 tablespoons brined capers, drained), coarsely chopped
  • 1 tablespoon fresh lemon zest, plus more if desired
  • 1 1/2 ounces feta, crumbled or sliced
  • 3/4 cup fresh dill


  1. 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.
  2. 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.
  3. 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.
  4. Top pasta with feta, dill, and more lemon zest if desired.

Nutrition Information

Per serving: 380 kcal cal., 10 g fat (2.5 g sat. fat), 62 g carb., 5 g fiber, 13 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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