Lemon Garlic Scape Pasta (Print Version)

Spaghetti with garlic scapes and lemon, tossed in olive oil and parmesan for a vibrant, satisfying dish.

# Ingredients:

→ Pasta

01 - 8 ounces dry spaghetti (legume-based for gluten free as desired)

→ Vegetables and Aromatics

02 - 1.5 cups garlic scapes, chopped into 1-inch pieces (about 2 bunches)

→ Fats

03 - 3 tablespoons extra virgin olive oil, divided

04 - 1 tablespoon unsalted butter

→ Citrus

05 - 3 tablespoons freshly squeezed lemon juice, divided

06 - 2 teaspoons lemon zest, plus more to taste

→ Cheese

07 - 0.5 cup Parmigiano Reggiano, freshly grated (plus more for serving)

→ Seasoning

08 - Salt, to taste

09 - Freshly ground black pepper, to taste

# Instructions:

01 - Prepare spaghetti in a large pot of boiling salted water according to package instructions until al dente. Reserve at least 0.5 cup of the pasta water before draining.

02 - While pasta cooks, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add chopped garlic scapes and sauté for 7 to 9 minutes, stirring occasionally, until tender and lightly caramelized. Stir in butter and 1 tablespoon lemon juice until melted and combined.

03 - Return drained spaghetti and sautéed garlic scapes to the cooking pot. Add remaining olive oil, remaining lemon juice, lemon zest, Parmigiano Reggiano, salt, and black pepper. Toss to coat evenly, adding reserved pasta water as needed to achieve desired sauce consistency. Adjust seasoning to taste.

04 - Serve immediately, garnished with additional cheese, lemon zest, and a fresh grind of black pepper.

# Notes:

01 - Use legume-based pasta for a gluten-free adaptation. Adjust lemon zest and cheese to match your preferred flavor intensity.

Back