Best 8 Spinach Garlic Scapes Pasta Recipes

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Welcome to the culinary journey of discovering the perfect recipe for Spinach Garlic Scape Pasta, a dish that tantalizes taste buds with its vibrant flavors and textures. Whether you are a seasoned home cook or a novice in the kitchen, this article will guide you through the process of selecting the freshest ingredients, mastering essential techniques, and infusing your dish with unique flavor combinations. From selecting the right type of pasta to choosing the perfect blend of herbs and spices, we'll uncover the secrets to creating a pasta dish that will leave a lasting impression. So, gather your ingredients, prepare your cookware, and embark on this culinary adventure to create the most delectable Spinach Garlic Scape Pasta.

Let's cook with our recipes!

PASTA WITH GARLICKY SPINACH AND BUTTERED PISTACHIOS



Pasta With Garlicky Spinach and Buttered Pistachios image

If you want to get the timing just right on this one - no wasted time! - start the sauce a few minutes after you've dropped the pasta into the boiling water. Your spinach should be wilted right around the time the pasta is al dente. If that feels too stressful, or the spinach wilts before the pasta is ready, simply turn the heat under the skillet all the way down to low and keep it warm while the pasta finishes. Don't count this recipe out if you're not fond of capers. They add a hint of salty brininess without being in-your-face caper-y. A pound of pasta is a lot to toss around, especially with 2 bunches of spinach in the mix, so save that extra quarter-box for your next pot of pasta e fagioli.

Provided by Dawn Perry

Categories     dinner, easy, weeknight, pastas, vegetables, main course

Time 25m

Yield 4 servings

Number Of Ingredients 8

Kosher salt and black pepper
12 ounces mezze rigatoni or other short pasta
4 tablespoons unsalted butter
1/2 cup roasted salted pistachios, almonds or hazelnuts, chopped
4 garlic cloves, chopped
2 tablespoons capers, drained
12 ounces spinach, stems trimmed to 1-inch length, or Swiss chard, trimmed and chopped
Grated Parmesan, for serving

Steps:

  • Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.
  • After pasta has been cooking for about 2 minutes, melt the butter in a large skillet over medium-high heat. Add the pistachios, garlic and capers and cook, stirring to keep the garlic from scorching, until fragrant, about 1 minute.
  • Add spinach to skillet one handful at a time, season with salt and cook, tossing, until wilted, about 1 or 2 minutes.
  • Using a slotted spoon, transfer pasta to the skillet along with 1/2 cup pasta water. Season with salt and pepper and cook over medium-high, tossing, until liquid reduces and coats the pasta, 2 to 3 minutes; season with salt and pepper. Serve topped with Parmesan.

PASTA WITH GARLIC SCAPES



Pasta with Garlic Scapes image

Garlic scapes are edible and very yummy. We love to eat them fresh with pasta. This dish is ready in under 20 minutes and is super easy to make.

Provided by gartenfee

Categories     Main Dish Recipes     Pasta

Time 27m

Yield 2

Number Of Ingredients 6

1 (8 ounce) package dried spaghetti
½ cup extra-virgin olive oil
4 garlic scapes, tops trimmed and stems finely chopped
3 tablespoons chopped fresh parsley
salt and ground black pepper to taste
1 tablespoon freshly grated Parmesan cheese

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, 9 to 11 minutes. Drain.
  • Heat olive oil in a deep skillet until hot. Remove from heat and add garlic scapes; let stand for 3 minutes. Mix in parsley. Season with salt and pepper. Serve over drained spaghetti sprinkled with Parmesan cheese.

Nutrition Facts : Calories 977 calories, Carbohydrate 94 g, Cholesterol 2.2 mg, Fat 58.6 g, Fiber 4.4 g, Protein 17.6 g, SaturatedFat 8.6 g, Sodium 130.7 mg, Sugar 3.5 g

SPAGHETTI WITH SPINACH & GARLIC



Spaghetti with spinach & garlic image

A quick and satisfying after-work meal which is superhealthy too

Provided by Barney Desmazery

Categories     Dinner, Main course, Pasta

Time 20m

Number Of Ingredients 8

500g pack wholewheat spaghetti
500g leaf spinach
3 tbsp olive oil , plus extra to serve
4 garlic cloves , finely sliced
2 tbsp red wine vinegar
handful pine nuts
50g parmesan , half grated, half shaved
chilli flakes , to serve

Steps:

  • Cook the spaghetti according to pack instructions. Meanwhile, boil the kettle and tip the spinach into a large colander. Pour on boiling water until it's completely wilted (you may need 2 kettles of water), then cool under cold water and press the spinach into a ball, squeezing out all the water. Roughly chop the spinach and set aside.
  • Very gently heat the oil and garlic in a small pan for a few mins until it just starts to brown, then add the vinegar. Bubble for 1 min, then turn off the heat. When the spaghetti is cooked, reserve some of the water, then drain. In a large bowl, toss the spaghetti with the garlicky oil, spinach, pine nuts and the grated Parmesan. Add enough water to loosen everything. Serve in bowls along with the Parmesan shavings and chilli flakes, plus more olive oil for drizzling.

Nutrition Facts : Calories 549 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 7 grams sugar, Fiber 13 grams fiber, Protein 21 grams protein, Sodium 0.86 milligram of sodium

GARLIC SCAPE PESTO ON SPINACH LINGUINE



Garlic Scape Pesto on Spinach Linguine image

This is a light and fresh alternative to traditional pesto. Garlic scapes have a more mild garlic flavor. You can often find them at your farmers market, and they are inexpensive.

Provided by jenndoll

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 6

Number Of Ingredients 11

1 (16 ounce) package spinach linguine
½ pint grape tomatoes, cut into thirds
½ cup freshly grated Parmesan cheese
½ cup garlic scapes, chopped
⅓ cup olive oil
¼ cup fresh basil leaves
4 sun-dried tomatoes
½ lemon, juiced
salt and ground black pepper to taste
cooking spray
1 (10 ounce) bag baby spinach leaves

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
  • While pasta boils, process grape tomatoes, Parmesan cheese, garlic scapes, olive oil, basil leaves, sun-dried tomatoes, and lemon juice in a food processor until smooth; season with salt and pepper.
  • Prepare a large skillet with cooking spray and place over medium heat. Cook spinach leaves in hot skillet until slightly wilted, about 3 minutes; add drained linguine and pesto sauce. Cook and stir to coat linguine is sauce and until everything is hot, 2 to 3 minutes.

Nutrition Facts : Calories 184.7 calories, Carbohydrate 10.2 g, Cholesterol 5.9 mg, Fat 14.4 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 2.9 g, Sodium 206.8 mg, Sugar 1 g

SPINACH & GARLIC SCAPES PASTA



Spinach & Garlic Scapes Pasta image

Scapes are much milder than garlic & make a very tasty sauce to accompany your choice of pasta. The cooking time is for the pasta. Edit on July 17: I made this for the first time last night & found the garlic flavour overpowering! C.L.

Provided by CountryLady

Categories     Black Beans

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

GARLIC SPINACH SPAGHETTI



Garlic Spinach Spaghetti image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 8

1 pound spaghetti
Kosher salt and freshly cracked black pepper
4 tablespoons salted butter
4 cloves garlic, sliced
1 teaspoon crushed red pepper flakes
3 cups baby spinach
2 cups grated Parmesan, plus extra for finishing
Juice of 2 lemons and zest of 1 lemon

Steps:

  • Cook the pasta in salted boiling water according to the package instructions. Drain, reserving 2/3 cup of the pasta water, then set aside.
  • In a large skillet, melt the butter over medium heat. Add the garlic and crushed red pepper flakes and cook, stirring occasionally, for 2 minutes.
  • Add about one-fourth of the cooked pasta to the pan, followed by one-fourth of the spinach, one-fourth of the Parmesan, one-fourth of the lemon juice and one-fourth of the lemon zest, stirring all the time until the spinach has wilted, about 1 minute. Continue this process of adding the ingredients in quarters, with additions of pasta water as needed if the mixture becomes too dry, until the pasta, spinach, Parmesan, lemon juice and lemon zest have all been added.
  • Sprinkle over more Parmesan and season with freshly cracked black pepper. Toss until everything is well coated. Taste and adjust the seasonings, as needed.

ZA'ATAR GARLIC SPINACH PASTA



Za'atar Garlic Spinach Pasta image

Quick and easy, this weeknight Spinach Pasta is tossed in a garlicy olive oil sauce and flavored with lemon, za'atar, red pepper flakes, and a generous sprinkle of parmesan.

Provided by Suzy Karadsheh

Categories     Main Course

Time 30m

Number Of Ingredients 10

1/2 pound spaghetti (( or other thin pasta))
Kosher salt
1/2 to 3/4 cup extra virgin olive oil
5 to 6 large garlic cloves ((minced))
12 ounces baby spinach
1 teaspoon red pepper flakes
3 to 4 tablespoons za'atar ((divided))
Parmesan cheese ((shredded), to your liking (anywhere from 1/2 cup to 1 cup) )
1 lemon ((zest and juice))
1 cup chopped fresh parsley

Steps:

  • Bring a large pot of water to a boil and season well with kosher salt. Add the pasta and cook according to al dante according to package instructions (about 8 to 9 minutes). You will need 1 cup or so of the cooking water later.
  • When the pasta is nearly done, work on the olive oil sauce and the spinach. In a large pan, warm the olive oil over medium heat and add the garlic. Cook briefly until the garlic is fragrant (you want some color but do not burn the garlic). Add a little bit of the pasta cooking water (start with ½ cup and add more as needed), and lemon juice, then add the spinach in batches, seasoning with Kosher salt as you go. Toss the spinach and cook until it is fully wilted (about 5 minutes). Add crushed red peppers and.1 tablespoon of za'atar.
  • When the pasta is ready, drain, keeping a little bit more of the cooking water still.
  • Add the pasta to the pan of spinach and toss everything to combine. Add the remaining za'atar, cheese, lemon zest, and parsley. Toss until everything is well-combined. And if you need to, add a little more olive oil or a bit of the pasta cooking water. Serve with more cheese and za'atar on the side (I know I always add more of both to my bowl).

Nutrition Facts : Calories 397.7 kcal, Carbohydrate 41.8 g, Protein 8.9 g, Fat 23 g, SaturatedFat 3.3 g, Sodium 72.4 mg, Fiber 5 g, Sugar 2.2 g, ServingSize 1 serving

SPINACH & GARLIC SCAPE PESTO



Spinach & Garlic Scape Pesto image

This recipe is to use up the garlic scapes I received in my CSA basket. "Garlic scapes (also known as garlic tops, garlic shoots, green garlic, spring baby garlic, garlic spears, early garlic greens, or garlic "flowers") are the curly tipped, extremely tasty green shoots that grow from "heads" of hardneck garlic. " From Plan B Orgarnic Farms.

Provided by FrVanilla

Categories     Vegetable

Time 5m

Yield 2 cups, 16 serving(s)

Number Of Ingredients 8

1 (10 ounce) package frozen chopped spinach, thawed, well drained or
3 cups packed fresh spinach leaves
1/2 cup fresh parsley leaves
2/3 cup parmesan cheese, grated
1/2 cup walnuts
8 garlic scapes, chopped
2 tablespoons basil
1 cup extra virgin olive oil

Steps:

  • Add all ingredients except oil to a food processor.
  • Begin to process and slowly drizzle in oil until smooth.

Tips:

  • Choose fresh spinach and garlic scapes. These ingredients are at their best in the spring and early summer, so look for them at your local farmers market or grocery store.
  • If you can't find fresh garlic scapes, you can substitute garlic cloves. Just use about 1/4 cup of minced garlic cloves in place of the garlic scapes.
  • Cook the pasta according to the package directions. Be sure to salt the water before adding the pasta.
  • While the pasta is cooking, make the sauce. Heat the olive oil in a large skillet over medium heat. Add the garlic scapes and cook until they are softened, about 3 minutes. Stir in the spinach and cook until it is wilted, about 2 minutes.
  • Season the sauce with salt, pepper, and red pepper flakes. You can also add a pinch of grated Parmesan cheese if desired.
  • Drain the pasta and add it to the skillet with the sauce. Stir to combine and cook until the pasta is heated through, about 1 minute.
  • Serve the pasta immediately, garnished with additional Parmesan cheese and red pepper flakes, if desired.

Conclusion:

This spinach garlic scapes pasta is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up fresh spinach and garlic scapes. The sauce is flavorful and creamy, and the pasta is cooked to perfection. This dish is sure to please everyone at your table.

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