Lemon Garlic Scape Pasta

Use up the stalks of your garlic plants to make this delicious garlic scape pasta that’s ready in 30 minutes! It’s a zesty seasonal dinner recipe that features lemon, parmesan cheese, and freshly ground black pepper.

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Welcome to garlic scape season! If you frequent farmers markets or grow your own garlic, then you are probably aware of the green, curly stalks that show up during this time of year.

Garlic scapes are the young stalks that grow out of garlic bulbs. They taste like garlic and chives and can be used like herbs in recipes. I personally love this unique veggie and always try to get my hands on some when I hit the farmers market or co-op in July!

This garlic scape pasta recipe is a simple and tasty way to experiment with a new ingredient. It’s really easy to whip up on a summer evening, and you can add whatever you want. I bet it would taste good with grilled chicken or shrimp.

The recipe as written features lemon juice and zest, parmesan cheese, and olive oil to complement the garlic scapes. If you want it to be vegan, omit the cheese. Gluten free folks can sub in chickpea or lentil pasta for the regular spaghetti. I hope you enjoy!

What part of the garlic scape do you eat?

All parts of garlic scapes are edible! However, sometimes the top part of the stalks (after the bulging middle part) are tough and rubbery. You can get rid of those parts if you want, but the scapes get more tender when cooked. So for this recipe, I used all parts.

How to Make Garlic Scape Pasta

1. Boil spaghetti until al dente. Reserve at least ½ cup of pasta water, then drain.
2. Meanwhile, sautee the garlic scapes in olive oil, butter, salt, and pepper. Squeeze lemon juice over the scapes.
3. Add the scapes to the pot with the drained spaghetti. Stir in more lemon juice, lemon zest, parmesan cheese, salt, and pepper. Add splashes of pasta water as needed.
4. Enjoy your delicious meal!

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Expert Tips

• You can use any pasta for this recipe, but I prefer spaghetti. The thin noodles seem to absorb the seasonings and makeshift lemon parmesan sauce more than other pasta shapes. Feel free to sub legume-based spaghettis for more protein or to make the recipe gluten free.
• Garlic scape pasta leftovers can be stored in an airtight container in the fridge for 2 to 3 days. Reheat in a skillet with a little olive oil and a fresh squeeze of lemon juice to freshen up the dish before serving.
• Use freshly grated Parmigiano Reggiano cheese for best results. Do yourself a favor and buy a block of these cheese to keep in your fridge. It lasts for a long time and adds so much flavor to recipes. When you finish the block, you can freeze the rind to add to soups in the fall and winter for a flavor bomb! FYI – this type of cheese is usually not vegetarian because it is made with animal rennet, but you can find vegetarian versions at some stores if needed.
• Look for garlic scapes at the farmers market, Whole Foods, or your local foods co-op at the end of June through July.

More Garlic Scape Recipes

If you love this garlic scape pasta, check out the Charred Garlic Scapes with Parsley Butter and the Potato Garlic Scape Soup! For some more pasta recipes, see the One Pot Mushroom Spaghetti, Mushroom and Lentil Ragu Recipe, Garlic Lemon Creamy Kale Pasta, and Balsamic Caramelized Shallot Pasta.

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Enjoy those garlic scapes! – Lizzie