Description
A delightful and flavorful pasta dish featuring garlic scapes, lemon, and Parmesan cheese, perfect for a quick and satisfying meal.
Ingredients
Units
Scale
Spaghetti:
- 8 ounces spaghetti (sub legume-based for gluten-free)
Garlic Scapes:
- 1.5 cups chopped garlic scapes (about 2 bunches), cut into 1-inch pieces
Other:
- 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, to taste
- 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 pasta water before draining.
- Sauté Garlic Scapes: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add garlic scapes and cook for 7 to 9 minutes until tender and lightly browned. Stir in butter and 1 tablespoon of lemon juice.
- Combine Ingredients: Return drained pasta and cooked garlic scapes to the pot. Add remaining olive oil, lemon juice, lemon zest, Parmesan cheese, salt, and pepper. Thin the sauce with pasta water as needed. Adjust seasonings.
- Serve: Garnish with 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 to make it vegan.
- Use legume-based pasta for added protein or gluten-free option.
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
