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garlic scape pasta topped with lemon zest and cheese in a serving bowl

Lemon Garlic Scape Pasta

This zesty summer pasta recipes features fresh garlic scapes, lemon, and parmesan cheese over spaghetti. Serve as a main or side dish
Course Dinner, Main Course, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 484kcal


  • 8 ounces spaghetti sub legume-based for gluten free
  • 1.5 cups chopped garlic scapes about 2 bunches, cut into 1-inch pieces
  • 3 tablespoon extra virgin olive oil divided
  • 1 tablespoon butter
  • 3 tablespoon lemon juice divided
  • 2 teaspoon lemon zest more to taste
  • ½ cup freshly grated Parmigiano Reggiano more to taste
  • Salt to taste
  • Freshly ground black pepper to taste


  • Cook pasta according to package directions until al dente. Reserve at least ½ cup of the pasta water before draining.
  • While the pasta is cooking, heat a tablespoon of olive oil in a medium skillet over medium heat. Add the garlic scapes and cook for 7 to 9 minutes, stirring occasionally, until tender and lightly browned. Stir in the butter and a tablespoon of the lemon juice.
  • Place the drained spaghetti and cooked garlic scapes back into the pot that you used to cook the pasta. Stir in the rest of the olive oil and lemon juice, lemon zest, parmesan cheese, salt, and pepper. Add splashes of pasta water as needed to thin the sauce to your desired consistency. Taste, and adjust seasonings as desired.
  • Serve with more cheese, lemon zest, and a crack of black pepper.
  • Enjoy your meal, then come back and leave a rating and review for this recipe!


  • Store leftovers in an airtight container in the fridge for 2 to 3 days. Reheat in a skillet with little olive oil and lemon juice to freshen up the dish.
  • Omit the cheese to make vegan.
  • Use lentil spaghetti or another legume-based pasta for more protein or to make gluten free.


Serving: 1.75cups | Calories: 484kcal | Carbohydrates: 67g | Protein: 17g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 241mg | Potassium: 152mg | Fiber: 3g | Sugar: 2g | Vitamin A: 186IU | Vitamin C: 27mg | Calcium: 290mg | Iron: 2mg