Description
This Lemon Garlic Scape Pasta is a delightful dish that combines the bright flavors of lemon with tender garlic scapes, tossed with spaghetti and Parmigiano Reggiano for a satisfying meal.
Ingredients
Units
Scale
Spaghetti:
- 8 ounces spaghetti (sub legume-based for gluten free)
Lemon Garlic Scape Mixture:
- 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)
- 1/2 cup freshly grated Parmigiano Reggiano (more to taste)
- Salt and freshly ground black pepper (to taste)
Instructions
- Cook the Pasta: Cook pasta according to package directions until al dente. Reserve at least 1/2 cup of the pasta water before draining.
- Sauté Garlic Scapes: Heat a tablespoon of olive oil in a skillet. Sauté garlic scapes for 7-9 minutes until tender and browned. Stir in butter and a tablespoon of lemon juice.
- Combine Ingredients: Return pasta and garlic scapes to the pot. Add remaining olive oil, lemon juice, zest, Parmigiano Reggiano, salt, and pepper. Adjust consistency with pasta water.
- Serve: Garnish with additional cheese, lemon zest, and black pepper. Enjoy!
Notes
- Store leftovers in the fridge for 2-3 days. Reheat with olive oil and lemon juice.
- Omit cheese for a vegan option.
- Use legume-based pasta for added protein or gluten-free variation.
Nutrition
- Serving Size: 1.75 cups
- Calories: 484 kcal
- Sugar: 2g
- Sodium: 241mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 67g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 16mg
