Summer Garlic Scape and Zucchini Pasta

bright green garlic scapes, fresh zucchini noodles -- with a few real noodles -- make a fun and flavorful summer dinner

What’s your favorite hunk of summer produce? I can’t answer that question, or perhaps I can’t give a specific answer. I love pretty much every bit of summer produce, fresh and perfect and unlike anything else you can get the rest of the year.

One especially juicy bit that I adore are mulberries. There are mulberry trees all around our apartment complex, and I’m too short to reach any of the fruit. I’m still working out a plan to reach them without suffering serious bodily injury. I can’t use a ladder for various reasons. ¬†Maybe I can lasso a rope up there and pull myself up?

bright green garlic scapes, fresh zucchini noodles -- with a few real noodles -- make a fun and flavorful summer dinner

Even though I can’t get my little paws on mulberries (yet!), I can get garlic scapes. Lower to the ground, ya know. I love garlic scapes because the garlic flavor is mild, meaning I don’t have to grate garlic or police myself on its use.

Shaved up and tossed with zucchini noodles, they make a delicious summery dish that tastes so freakin’ fresh. I cooked the zucchini noodles just enough to lose their wetness — I can’t stand them when they’re all slobbery.

bright green garlic scapes, fresh zucchini noodles -- with a few real noodles -- make a fun and flavorful summer dinner

And since I love a many-textured dish, I threw in some purple cabbage as well. You can leave it out it you want, but it adds bulk and crunch. I sprinkled crushed almonds on top for an additional dose of crunch because why not.

I downed this with a huge glass of chilly white wine, and I recommend y’all do the same. If you have no wheat allergies, an oil-sopped piece of crusty bread will also pair well.

Happy Monday, loves.

bright green garlic scapes, fresh zucchini noodles -- with a few real noodles -- make a fun and flavorful summer dinner

 

 

Garlic Scape and Zucchini Pasta

serves  2-4

  • 2 1/4 lbs fresh, firm zucchini
  • 10 garlic scapes
  • 1/2 purple cabbage head
  • several sprigs of lemon thyme
  • 1 small serving of gluten-free pasta, cooked per package directions
  • salt, lemon juice, and olive oil
  • roughly chopped almonds
  1. Spiralize the zucchini. Roast them in a 450 degree oven for 8-10 minutes
  2. Thinly slice the cabbage
  3. Using a sharp vegetable peeler, shave the garlic scapes into thin strips. Cut the strips into smaller fideo-sized strips. You may steam the strips for 4-5 minutes if you wish, to soften them. You may also leave them crisp and raw
  4. Toss together the zucchini, scapes, cabbage, and pasta.
  5. Strip the leaves off the lemon thyme and sprinkle them over the pasta
  6. Sprinkle the almonds over the pasta
  7. Combine lemon juice, olive oil, and salt.
  8. Toss seasoning over pasta.
  9. Serve with love
bright green garlic scapes, fresh zucchini noodles -- with a few real noodles -- make a fun and flavorful summer dinner

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