Garlic Scape Pasta

4.48 from 120 votes

This quick, vibrant, comforting bowl of pasta highlights a seasonal favorite with ease. Equally great for a weeknight or dinner party. Ready in 20 minutes.

Prep Time10

Cook Time10

Total Time20

Course: Pasta + Noodles

Cuisine: American

Keyword: garlic scape pasta

Servings:

Calories: 150kcal

Author: Carolyn Gratzer Cope

Ingredients

1 pound (454 grams) spaghetti
2 tablespoons (30 ml) olive oil
2 tablespoons (28 grams) butter
30 garlic scapes sliced
½ teaspoon fine sea salt plus more for the pasta water
Juice of 1 lemon about 3 tablespoons/(45 ml)
½ cup 2 ounces/(60 grams) grated parmesan cheese
¼ teaspoon freshly ground black pepper

Instructions

Cook the pasta al dente in very well salted water according to package directions.
Meanwhile, set a large pan over medium-high heat. Add the butter and olive oil and heat until butter is melted.
Add scapes and salt.
Cook, stirring frequently, for two to three minutes. Remove from heat.
Drain pasta and transfer to pan. The residual heat from the pasta will be enough to bring the dish together, so you can do this part off the heat.
Toss pasta to coat with sauce.
Stir in the lemon juice, grated cheese, and pepper. Serve right away.

Notes

Scapes vary in size, but the exact quantity doesn't matter much here. I've called for 30 average-sized scapes, which yields somewhere around 2 cups sliced. Don't sweat it.
You can slice the scapes very thin or leave them in slightly longer segments, whichever makes you happy. For this recipe, you can slice up the whole thing, including the stem, bulb, and wispy top.
The key to this recipe is the quick sauté that leaves the scapes tamed but not obliterated.
Use any long pasta shape that you like. I've featured spaghetti for its simplicity, but this is not a fussy recipe.
Choose parmesan, pecorino, or a combination for a welcome burst of umami.
Make this quick recipe right before serving. Leftovers will keep in the fridge for about a week.

Nutrition