Spinach & Garlic Scapes Pasta
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 cups Baby Spinach, rinsed & dried
- 1⁄2 cup chopped garlic scape
- 1⁄4 cup grated parmesan cheese
- 1⁄4 cup olive oil
- 2 tablespoons butter
- salt
- fresh ground pepper
- 1 lb pasta, of your choice
directions
- Place spinach, garlic scapes& parmesan in a food processor& pulse until mixture is chunky.
- With machine running, pour in olive oil.
- Process until mixture is smooth.
- Add butter& seasonings to taste.
- Meanwhile, cook pasta as directed on package until el dente.
- If the sauce is too thick, add a little pasta water& mix well.
- Drain pasta, place in serving dishes& top with sauce.
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Reviews
-
Wow! This was delicious. I did not find the garlic flavor overpowering at all. I used whole wheat spaghetti for an even healthier treat. I just wish that garlic scapes were available all year round, because where I live you can only find them at the farmers market during the summer. Thank you for helping me utilize a new ingredient in such a flavorful way.
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I made this for dinner and before we finished we all wanted to make it again for dinner the very next night! I am not sure you can imagine the taste by just reading the ingredients in this recipe, but it is worth trying to find out. I did not have garlic scapes so I used chopped jar garlic instead. I used 2 Tbsp, which, while it tasted wonderful, was a little hard on my stomach. I will probably try it next time with 1 Tbsp garlic. Better yet, I would like to track down garlic scapes and try that. I also used canned parmesan, which I had on hand, and now I am really looking forward to trying this with freshly grated parmesan. Also, the fresh ground pepper really rounded out the flavors. I cannot say enough about this recipe it was so simple and so very good.
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Good, DD's (5 years old & 20 months old) liked this pasta dish although i found it quite strong in garlic flavour. I made our gluten free by using a quinoa rice pasta. It was my first try of garlic scapes which came in our local organic produce basket this week, along with organic spinach, I used freshly grated Romano cheese from a local italian shop instead of Parmesan as that is what I had on hand, organic olive oil, organic butter, grey sea salt, a perfect salt, plus the freshly ground black pepper.
RECIPE SUBMITTED BY
In the words of Tracy Byrd, "I'm from the country & I like it that way"!!
On May 1, 2008 my husband and I started a new adventure. We'll be living in a 37 foot RV while our new home is under construction. Its out in the country on a dead end dirt road with lots of trees. For the next 4 months or so, most meals will be cooked on the BBQ and life will be full of challenges!
We love spending quality time with our friends & family - especially the grandkids!! The photo is 4 generations - my 84 year old mother, myself, my daughter & my youngest granddaughter - taken at the end of 2006.
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