| Level: | Easy |
| Total: | 11 min |
| Prep: | 3 min |
| Cook: | 8 min |
| Yield: | 4 to 6 servings |
Ingredients
- 6 tablespoons olive oil
- 1 medium yellow onion, quartered and very thinly sliced (about 3 cups)
- Salt and freshly ground black pepper
- 1/2 cup finely chopped fresh chives
- 1/4 cup finely chopped fresh Italian parsley leaves
- 1/4 cup finely chopped fresh tarragon leaves
- 1 (1-pound) box thin spaghetti
- 2 lightly packed teaspoons lemon zest (from 1 medium lemon)
Instructions
- Bring a large pot of heavily salted water to a boil over high heat.
- Heat 2 tablespoons oil in a large frying over medium-high heat. When it shimmers, add onion, season well with salt and freshly ground black pepper, and cook, stirring occasionally, until soft and translucent, about 5 to 6 minutes. Remove from heat, stir in half of herbs, and set aside.
- Cook pasta according to the package directions. When pasta is cooked, reserve 1 1/2 cups pasta water, and drain pasta.
- Return pot to stove and add in onion mixture, remaining 1/4 cup oil, remaining herbs, reserved pasta water, and zest, and season well with salt and pepper. Stir until evenly combined. Add pasta and toss until pasta is well coated. Taste and adjust seasoning, as necessary.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 437 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 11 g |
| Cholesterol | 0 mg |
| Sodium | 415 mg |
Reviews
Very simple to make and it was delicious. We don’t grown tarragon so we substituted the 1/4 cup tarragon for 1/8 cup of fresh basil. I served it with grilled, sliced chicken breast on top. Great week night dish.
It was good. The taste reminds me of Pho.
It was really tasty and my family loved it.I added spinach and white wine and toke out the onions my husband didn’t want them. This is so easy and everyone liked it.
It’s miserably hot and humid, nothing thawed to cook and yet I have to make dinner for the family. The citrus aspect of this appealed to me if only to compliment the vodka & tonic I was drinking while cooking this. I did make a couple of changes. I used fresh basil from my garden in place of the tarragon. I also added fresh grated parmesan and sliced black olives to round the flavors out a bit. Even though I didn’t have much of an appetite due to the heat, I wound up eating 2 bowlfuls of this.
I never believe i can cook spaghetti that taste so good with so little ingredient….After I ate it, I was like wow….I’m proud of myself
This was a great summer meal! I also replaced the tarragon with thyme & added fresh grated parmesan. I will definitely make again!
What more could you ask forin a pasta recipe. All 4 of us loved it and it will be one of my go to last minute rushed dinners. Thanks Aida!
I really loved this pasta recipe. It was clean and fresh. I’m not a big fan of tarragon, so I replaced with basil and it was wonderful. We added grilled salmon and asparagus on the side and my whole family loved it, kids included. We also added some parmesan cheese.
This pasta was mild and fresh, simply made, and tasty. The photo seems to include some grated Parmesan that’s not called for in the recipe and I would recommend this addition. Also, maybe add the lemon’s juice along with the zest for a little more tang. Not sure I’ll need a printed recipe to remember this, but I’m a pasta lover and this was good. Requires quite a bit of fresh herbs to achieve the finely chopped amounts called for, so unless you have an herb garden, you may have to invest some $$$.
I made this for my mum and it was soo good!