Simple Spelt Pasta with Garlic Scapes and Lemon

Spelt Garlic Scape Pasta with Lemon turns the short garlic scape season into a fast weeknight dinner. Garlic scapes get a quick sauté until they turn bright green and slightly blistered, then get tossed with spelt pasta, lemon, and parmesan.

Garlic scapes taste like a milder, greener cousin of garlic, with a texture close to thin asparagus. Cooked briefly, they lose their raw sharpness and turn sweet.

Spelt pasta holds its shape well and carries a slight nutty flavor that works with the lemon and toasted pine nuts here. The whole dish comes together in about 30 minutes, using one pot for the pasta and one skillet for the scapes.

I make this in early summer when scapes show up at the farmers market for a short window. If you can't find them, thin asparagus or scallions are the closest stand-in.

Why You'll Love This Recipe

Uses garlic scapes before their short season ends
Ready in about 30 minutes start to finish
One skillet for scapes, one pot for pasta
Spelt pasta adds a nutty bite and holds sauce well

Close-up of chopped garlic scapes and red pepper flakes sizzling in a skillet with olive oil, turning bright green over medium-high heat.

Ingredient Notes

spelt pasta: Spelt pasta holds its bite well and has a nutty flavor. Whole wheat pasta works as a substitute if spelt isn't available.
garlic scapes: Pick firm, bright green scapes without yellow tips, since they taste milder than garlic cloves. Thin asparagus can stand in if scapes aren't in season.
lemon: Use both zest and juice for balanced acidity without overwhelming the garlic scapes.
parmesan: Adds salt and savory depth. Pecorino works too, or a plant-based hard cheese to keep the dish dairy-free.
pine nuts: Toast them briefly for a nuttier crunch. Walnuts or sunflower seeds work as a substitute.
olive oil: This oil is central to the sauce here, so use a good extra-virgin one.

Two rustic bowls of lemony spelt pasta on a linen-topped table, with a glass of white wine and a lemon half nearby.

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Cooking Method: Stovetop

Cuisine: Italian-inspired

Courses: Main Course

Difficulty: Easy

Cooking Temp: 180 C

Servings: 4

Estimated Cost: 2.50

Calories: 657

Best Season: Summer

Dietary: Contains Dairy, Contains gluten, contains nuts, Vegetarian

Description

Chopped garlic scapes get sautéed until blistered, then tossed with spelt pasta, lemon zest and juice, parmesan, and toasted pine nuts for a quick early-summer dinner.

Ingredients

For the pasta

340 g spelt pasta (spaghetti or casarecce) (about 12 oz)
1 tbsp salt (for the pasta water)

For the garlic scape sauce

60 ml olive oil (4 tbsp)
150 g garlic scapes (trimmed and chopped into 2 cm pieces)
1/4 tsp red pepper flakes (optional)
1 tbsp lemon zest (from 1 large lemon)
3 tbsp lemon juice (from the same lemon)
50 g parmesan (finely grated, plus more for serving)
30 g pine nuts
black pepper (to taste)
120 ml reserved pasta water (set aside before draining)

Instructions

1
Bring a 6-quart / 5.7 L pasta pot of salted water to a boil. Add the spelt pasta and cook according to package directions, about 9 to 11 minutes, until al dente.
2
While the pasta cooks, trim the tough ends off the garlic scapes and chop them into 2 cm pieces.
3
Toast the pine nuts in a 12-inch / 30 cm skillet over medium heat for 2 to 3 minutes, stirring often, until light golden. Transfer to a small bowl.
4
Add the olive oil to the same skillet over medium-high heat. Add the chopped garlic scapes and red pepper flakes, and sauté for 4 to 5 minutes, stirring often, until bright green and lightly blistered.
5
Reserve 120 ml of pasta water, then drain the pasta.
6
Add the drained pasta to the skillet with the garlic scapes. Add the lemon zest and half the reserved pasta water, tossing to combine.
7
Remove the skillet from the heat. Stir in the lemon juice and parmesan, adding more reserved pasta water as needed until the sauce coats the pasta.
8
Season with salt and black pepper. Divide among bowls and top with the toasted pine nuts and extra parmesan.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 657kcal

% Daily Value *
Total Fat 24g37%
Saturated Fat 6g30%
Cholesterol 9mg3%
Sodium 480mg20%
Potassium 220mg7%
Total Carbohydrate 61g21%
Dietary Fiber 8g32%
Sugars 2g
Protein 18g36%

Vitamin A 150 IU
Vitamin C 8 mg
Calcium 140 mg
Iron 2.5 mg
Vitamin E 2 mg
Vitamin K 10 mcg
Thiamin 0.3 mg
Riboflavin 0.15 mg
Niacin 4 mg
Vitamin B6 0.2 mg
Folate 34 mcg
Vitamin B12 0.1 mcg
Phosphorus 300 mg
Magnesium 110 mg
Zinc 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Reserve pasta water before draining, you'll need it to loosen the sauce.
Cook garlic scapes just until bright green, about 4 to 5 minutes.
Toast pine nuts separately from the scapes to avoid burning them.
Use a vegetarian hard cheese instead of parmesan if needed.

Keywords: spelt pasta, garlic scapes, lemon pasta, spelt garlic scape pasta, summer pasta recipe

Equipment

6-quart / 5.7 L pasta pot
12-inch / 30 cm skillet
colander
microplane zester
wooden spoon

Tips

Chop garlic scapes into 2 cm pieces so they cook evenly and blister without burning in the skillet.
Reserve at least 120 ml of pasta water before draining, since it helps the sauce cling to the noodles.
Toast pine nuts in a dry pan for 2 to 3 minutes, watching closely since they burn fast once they start to color.
Add lemon juice off the heat so the acidity stays bright instead of turning flat.
Cook garlic scapes just until bright green and tender, since overcooked scapes turn dull and lose their snap.

Variations

Swap spelt pasta for spelt fusilli or farfalle if you prefer a shape that holds the sauce in its folds.
Add halved cherry tomatoes in the last 2 minutes of cooking the scapes for a juicier, more colorful dish.
Stir in a spoonful of ricotta at the end for a creamier, milder sauce instead of parmesan alone.

Storage and Reheating

Store leftover pasta in an airtight container in the fridge for 3 to 4 days. The lemon and garlic scape flavor stays fresh through the second day and mellows slightly after that.

Reheat gently in a skillet over medium-low heat with a splash of water or olive oil, stirring for 2 to 3 minutes until warmed through. The microwave works too, in 60-second bursts, stirred in between.

Freezing isn't recommended here, since the pasta texture turns soft and the lemon brightness fades after thawing.

Serving Suggestions

Spelt Garlic Scape Pasta with Lemon works as a light main on its own, topped with extra parmesan and a crack of black pepper.

Serve it alongside a simple green salad or grilled zucchini for a full early-summer dinner. Crusty bread helps soak up the lemony pan juices.

A chilled glass of dry white wine, like sauvignon blanc, complements the lemon and garlic scape flavors well.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-garlic-scape-pasta-with-lemon/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!