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Lemony Garlic Scape Spaghetti

By Vincent Li

Serves 4, as a main course


2-3 cups garlic scapes, chopped into 2 inch pieces, including the scape tips
4 cloves garlic, minced
12 oz spaghetti
2 tbsp butter
4 tbsp olive oil
Juice of 1 lemon
Zest from 1 lemon
Salt and black pepper


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.



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