Description
A bright, garlicky spring pasta that features tender garlic scapes for a simple weeknight meal or a delightful side dish.
Ingredients
Scale
- 8 ounces pasta (use gluten-free pasta if needed)
- 2 bunches garlic scapes, cut into 1-inch pieces (about 1 ½ – 2 cups chopped)
- 3 tablespoons vegan butter
- ½ teaspoon dried thyme (or 1 ½ teaspoons fresh thyme leaves)
- 2–3 tablespoons reserved cooking water from the pasta
- Zest and juice of one medium lemon
- 3 tablespoons fresh parsley, finely chopped
- ⅓ to ½ cup vegan parmesan cheese, grated
- Fresh cracked black pepper to taste
- Salt if needed
Instructions
- Bring a large pot of water to a boil. Add a generous pinch of fine salt.
- When boiling, add the pasta and cook according to package directions until al dente.
- Safely remove and set aside 2–3 tablespoons of the hot, starchy cooking water before draining the pasta.
- Drain the pasta and return it to the pot off the heat.
- Warm a large nonstick skillet over medium heat. Add the vegan butter or oil and let it melt.
- Add the chopped garlic scapes and thyme. Sauté uncovered until tender, about 5–8 minutes.
- Combine the cooked garlic scapes and any remaining butter or oil with the drained pasta.
- Pour in the reserved pasta water along with the vegan parmesan and chopped parsley. Stir vigorously to combine.
- Finish with lemon juice and zest, and a grind of fresh black pepper. Taste and add salt if needed.
- Serve hot, garnished with extra parsley or vegan parmesan if desired.
Notes
For best results, prep garlic scapes while the water heats. Adjust cooking time for scapes to achieve desired texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg