Ingredients
Main Ingredients
- 8 ounces spaghetti (substitute legume-based for gluten free)
- 1.5 cups chopped garlic scapes (about 2 bunches, cut into 1-inch pieces)
For the Sauce
- 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
To Taste
- Salt
- Freshly ground black pepper
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until al dente. Before draining, reserve at least 1/2 cup of the pasta water. Drain the pasta and set aside.
- Sauté the Garlic Scapes: While the pasta is cooking, heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the chopped garlic scapes and cook for 7 to 9 minutes, stirring occasionally, until they become tender and lightly browned. Stir in the butter and 1 tablespoon of lemon juice, mixing well to coat the scapes.
- Combine and Make the Sauce: Return the drained spaghetti and sautéed garlic scapes to the pot you used to cook the pasta. Add the remaining 2 tablespoons olive oil, 2 tablespoons lemon juice, lemon zest, half a cup of Parmigiano Reggiano, salt, and freshly ground black pepper. Toss everything together, adding reserved pasta water a splash at a time until the sauce reaches your desired consistency.
- Taste and Serve: Taste and adjust the seasoning with more salt, pepper, or lemon zest as desired. Serve the pasta with extra cheese, more lemon zest, and a crack of fresh black pepper on top.
Notes
- Store leftovers in an airtight container in the fridge for 2 to 3 days.
- Reheat leftovers in a skillet with a little olive oil and lemon juice to reinvigorate the flavors.
- Omit the cheese to make the dish vegan.
- Use lentil spaghetti or another legume-based pasta for extra protein or to make it gluten free.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1.75 cups
- Calories: 484 kcal
- Sugar: 2 g
- Sodium: 241 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 67 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 16 mg
