Garlic Scape Parmesan Pasta
With only a few ingredients, this garlic scape pasta is quick to whip up on a weeknight, but tastes like it took hours to make.
Equipment
- large pot
- Large cast iron skillet
- Wooden spoon or spatula
- Colander
- Measuring spoons and cups
- Knife and Cutting Board
Ingredients
- 8 oz pasta
- 1 bunch garlic scapes about 6-8 scapes, chopped
- 3 tbsp butter
- 1 tbsp olive oil
- 1-2 tsp fresh thyme leaves
- ½ cup fresh parmesan cheese grated
- ¼ cup fresh parsley chopped
- zest and juice of 1 lemon
- salt and pepper to taste
Instructions
- Cook the Pasta: Fill a large pot with water and bring it to a boil. Add a generous amount of salt to the boiling water. Add the pasta and cook according to the package directions until al dente. Reserve 2-3 tablespoons of the pasta cooking water, then drain the pasta using a colander.
- Prepare the Garlic Scapes: While the pasta is cooking, heat 1-2 tablespoons of vegan butter or olive oil in a large skillet over medium heat. Add the chopped garlic scapes and 1-2 teaspoons of fresh thyme leaves to the skillet. Sauté for 5-8 minutes until the garlic scapes are tender and slightly browned.
- Combine Ingredients: Once the pasta is drained, add it to the skillet with the garlic scapes. Pour in the reserved pasta water to help create a sauce. Add parmesan cheese, chopped fresh parsley, and the zest and juice of 1 lemon. Stir everything together until well combined and the cheese is melted.
- Season and Serve: Taste the pasta and adjust the seasoning with salt and black pepper as needed. Serve the pasta hot, garnished with additional parsley and parmesan if desired.
Notes
- Use Fresh Ingredients: I love using fresh garlic scapes, thyme, and parsley from the garden or the farmers market for the best flavor.
- Use Fresh Parmesan Cheese: Freshly grated Parmesan will melt better and provide a richer flavor.
- Experiment with Vegetables: You can add other vegetables like cherry tomatoes, spinach, or asparagus for extra flavor.