Description
Lemon Garlic Scape Pasta transforms seasonal garlic scapes into a bright, zesty summer dish that comes together in 30 minutes. With lemon, fresh herbs, and Parmesan, it’s the perfect balance of comfort and freshness
Ingredients
For the pasta:
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1 pound (16 oz) pasta (spaghetti, linguine, or bucatini)
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8–10 garlic scapes, trimmed and cut into 1-inch pieces
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3 tbsp extra virgin olive oil
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Zest and juice of 1 large lemon
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1/4 cup freshly grated Parmesan cheese, plus more for serving
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1/4 cup reserved pasta water
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1/4 cup fresh herbs (basil, parsley, chives)
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1/4 tsp red pepper flakes (optional)
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Salt and freshly ground black pepper, to taste
Optional add-ins:
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1 cup cherry tomatoes, halved
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1/2 cup toasted pine nuts or walnuts
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Grilled chicken or shrimp
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Fresh peas or asparagus
Instructions
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Prep garlic scapes: Trim and cut into 1-inch pieces.
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Cook pasta: Boil in salted water until al dente. Reserve 1/2 cup pasta water.
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Make sauce:
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Blend scapes, olive oil, lemon zest, and salt in a food processor.
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Gently warm in a skillet 2–3 min. Add lemon juice and red pepper flakes.
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Combine:
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Toss pasta with sauce, pasta water, Parmesan, and herbs.
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Season and adjust texture with more water if needed.
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Serve: Garnish with more cheese, herbs, and a drizzle of olive oil.
Notes
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Garlic scapes should stay bright green—don’t overcook.
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Reserve more pasta water than needed for flexibility.
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Lemon acidity can vary; start with less and adjust.
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Sauce can be made 2 days in advance.
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No processor? Chop finely and whisk ingredients.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Seasonal
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 480
- Sugar: 3g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 10mg
Keywords: lemon garlic scape pasta, summer pasta recipe, garlic scape recipe, vegetarian pasta