Linguini with rhubarb and carmelized onions

I visited my family in Iowa over Memorial Day weekend, and, upon arrival, I discovered a treasure trove of magazines.  I’m a closet magazine junkie — I love reading books, but there’s just something about sitting and flipping through a magazine that feels fun and indulgent.

I don’t subscribe to any magazines myself, between the environmental and monetary costs.  I could get more magazines from the library, but I don’t.  Anyhow, I indulged in magazine fest while at home: Self, Health, Parents, and Better Homes and Gardens.  (My mom sent some back to StL with me, so the mag-fest continues!)

The May issue of BHG had a whole section of rhubarb recipes, including several savory dishes, and the rhubarb linguini caught my eye.  Once back in StL, I was on garden duty while my boys and MIL were in Florida, and, lo and behold, we had rhubarb to harvest.

I started out by more or less following the recipe as printed.  My garden harvest also included a ton of greens, so I made a side of sauteed spinach with carmelized onions to go with my pasta.  Turns out that was an good move, as the sweetness of the carmelized onions was just what this recipe needed to balance out the tart rhubarb!

It’s been for. ev. er. since I’ve posted a recipe.  Sorry about that, and here you go!



Recipe by Melissa, adapted from BHG May 2014
Serves 6-8

12 oz. whole wheat linguini
2 c. thinly sliced onion
4 c. loosely packed spinach or kale
3 c. 1/4-inch thick slices rhubarb
4 cloves garlic, finely chopped
1/3 cup olive oil
4-6 oz. freshly grated Parmesean cheese
1 T. dried parsley
chopped fresh parsley

Carmelize the onions.  While the onions cook, start working on the other steps.

Wash and chop the spinach.  If you haven’t already chopped the rhubarb, chop the rhubarb.

Bring a large pot of salted water to a boil.  While waiting for the water to boil, grate the cheese and chop the garlic.

Cook the pasta according to package directions for al dente noodles.  One minute before the pasta is finished, remove one cup of pasta cooking water and reserve.  Toss the chopped rhubarb in the pot with the pasta, cook one more minute, and drain.

Sauté the garlic in olive oil in the hot, now-empty pasta pan.  Add spinach and carmelized onions.  Add the pasta and rhubarb.

Lower the heat, and add the cheese, dried parsley, and reserved pasta water.  Mix until well combined.  Turn heat to medium, and cook, stirring constantly, for two minutes.

Garnish with fresh parsley and freshly ground black pepper to serve.


This was tasty the first night, but I think it tasted better the second time around, after the rhubarb mellowed a bit and the flavors had a chance to mingle.



Leave a Comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s