A big bunch (CSA sized) of garlic scapes, trim ends, cut into 2 inch pieces, should equal 4 cups
Rind of 2 lemons
1/2 cup lemon juice
6 tbsp. crushed garlic (play it by ear, I love garlic and use a lot more >> than most people)
whole wheat pasta (8 oz. spaghetti)
sea salt, black pepper
1/4 cup olive oil
2 tablespoons Benecol light or butter
red pepper flakes to taste
savory herb 2 tablespoons, finely chopped
Heat oil and butter in pan, add garlic scapes & garlic once water sizzles on pan. After scapes are easy to put a fork in, lower heat and add savory and red pepper flakes, keep on low.
In the meantime, cook pasta, reserving 2 cups pasta water. Cook scapes and garlic on high for 5-6 minutes, tossing occasionally.
Take a big bowl, add pasta, scape and garlic mixture, zested lemon rind and juice, & red pepper flakes. Add salt & pepper to your taste. Add as much pasta water as you need to make a sauce to your liking.
To make it a high protein meal, I add a cup of chickpeas.
From: CSA member Barbara Wyskowski
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