Description
This Lemon Garlic Scape Pasta is a vibrant and fresh summer dish featuring tender garlic scapes sautéed with lemon, olive oil, and Parmesan cheese tossed with spaghetti. It’s a bright and flavorful recipe that works perfectly as a main or side dish, bringing a zesty, garlicky twist to your pasta night.
Ingredients
Pasta
- 8 ounces spaghetti – substitute with legume-based pasta for gluten free
Sauce and Flavorings
- 1.5 cups chopped garlic scapes (about 2 bunches, cut into 1-inch pieces)
- 3 tablespoons extra virgin olive oil, divided
- 1 tablespoon butter
- 3 tablespoons lemon juice, divided
- 2 teaspoons lemon zest (more to taste)
- ½ cup freshly grated Parmigiano Reggiano (more to taste)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve at least ½ cup of the pasta cooking water. Drain the pasta and set aside.
- Sauté the garlic scapes: While the pasta cooks, heat 1 tablespoon of extra virgin olive oil in a medium skillet over medium heat. Add the chopped garlic scapes and cook, stirring occasionally, for 7 to 9 minutes until they are tender and lightly browned. Stir in the butter and 1 tablespoon of lemon juice to infuse flavor.
- Combine pasta and sauce: Return the drained spaghetti and the cooked garlic scapes to the pot used for boiling the pasta to make mixing easier. Add the remaining 2 tablespoons of olive oil and 2 tablespoons of lemon juice. Stir in the lemon zest, Parmesan cheese, salt, and freshly ground black pepper. Add reserved pasta water gradually, stirring to thin the sauce to your desired consistency.
- Taste and adjust: Sample the pasta and adjust the seasoning as needed with additional salt, pepper, lemon zest, or cheese to enhance the flavors.
- Serve: Plate the pasta and garnish with extra Parmesan cheese, lemon zest, and a fresh crack of black pepper for a bright and satisfying finish.
Notes
- Store leftovers in an airtight container in the refrigerator for 2 to 3 days. To reheat, warm gently in a skillet with a little olive oil and lemon juice to refresh the dish.
- Omit the Parmesan cheese to make the recipe vegan-friendly.
- Use lentil spaghetti or another legume-based pasta for increased protein content or to make the dish gluten free.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
