LINGUINE W/ OLIVE OIL, PARMESAN AND ONION

By LindaW1955

Ingredients

• 1 lb fettucine
• 4-5 TBS EVOO
• 1 cup chopped onions
• 1/4 cup chopped fresh parsley
• 2 TBS chopped fresh basil
• 2 TBS choppped fresh thyme
• 1 TBS chopped fresh oregano
• salt and freshly ground pepper
• 1/2 cup freshly grated Parmesan, plus add'l for serving

Details

Servings 4

Preparation

Step 1

1. Heat 1 TBS EVOO in small skillet over medium-low heat. Add the onions and cook, stirring frequently for about 10" or until translucent and tender. Stir in parsley, basil, thyme and oregano. Remove from heat and keep warm
2. Cook fettucine. When done, drain well. Do not rinse.
3. Turn pasta into large serving bowl. Add onion-herb mixture and season w/ salt and pepper. Drizzle generously with the remaining olive oil and sprinkle w/ 1/2 cup of Parmesan and toss well to combine. Serve at once w/ add' cheese on the side.