Do you love garlic as much as we do? Of course you do! And the versatility of garlic goes beyond its ability to ward off vampires (although that’s pretty awesome and totally legit) as you’ll see in today’s recipe (Baby Squash Garlic Scape Pasta) which features garlic scapes, those spiral stems that form above the garlic.
I recently read that garlic scapes are the new ramps. Not familiar with either? Here is everything you want to know about ramps and here’s some useful information on garlic scapes. I had never cooked with either of these ingredients until I discovered garlic scapes at our local farmers market.
I have been wanting to cook with these for a while. I remember eating out at one of my grandparents favorite restaurants and loving a soup in which one of they key ingredients was garlic scapes. And a while ago I read this great recipe from the Soup Addict which again got me thinking about garlic scapes.
And so with garlic scapes only available for a very limited time at our Farmer’s Market I HAD to try them out. I actually did try them out in small amounts while experimenting with our Toasted Walnut Spinach Basil Pesto. That idea came from reading this garlic scape recipe from Vanilla and Bean which contains a nice description of scapes. But I knew I wanted to use them again and so we whipped up this Baby Squash Garlic Scape Pasta. It’s always fun to take the latest fresh ingredients from your local produce stands, combine them with a few things from the pantry, and see what you can create!
We like topping this dish with our Spicy Garlic Shrimp, but that’s optional. As always, do what works for you! Part of the fun of fixing meals is experimentation and keeping it creative.
On to the recipe:
Ingredients
- 6-8 baby squash
- 6-8 garlic scapes
- 1/2 c . white wine
- juice from 1 lemon
- 2 Tbsp . butter
- 6 oz . pasta
- salt and pepper to taste
- spicy garlic shrimp {optional}
Instructions
- Optional If you are cooking shrimp to go along with the pasta, follow our Super Simple Spicy Garlic Shrimp recipe
- Next remove shrimp from pan, put pan back on heat, and deglaze the pan with the white wine.
- Add lemon juice, butter, and scapes to saute pan.
- Saute for several minutes, then add baby squash and saute for an additional 3-5 minutes until cooked to your desired level.
- Remove from heat and add pasta (and shrimp if using).
- Season with salt and pepper, stir, and serve.
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