Boil the pasta in a large pot of salted water until al dente. Drain, reserving 1/2 cup of the pasta water.
Heat the olive oil in a skillet over medium-high heat and add the minced garlic. Stir-fry the garlic scapes until crisp-tender and no longer fibrous, about 3-4 minutes. Add the butter and lemon juice, and stir until melted.
Pass hot water through the pasta to loosen, drain, then add into the pan along with the lemon zest. Add a bit of reserved pasta water if the mixture seems too dry. Season with salt and pepper to taste. Toss well and serve immediately.