main dish, recipe, spring, vegetable

Garlic Scape Pasta Primavera


Garlic scapes are one of my favourite summertime vegetables. The long and twisting vegetable curls and pokes in all directions when they are presented at the local market, hanging over the edges of each basket messily. When you buy them they tend to come in large quantities- almost at a point when you’re not quite sure what you could possibly make with them. But luckily, they do keep relatively well in your fridge as long as they are kept cool and dry.

This is the garlic we know and love, but its young and bright counterpart. This young garlic plant has a sweeter and less intense flavour, making it absolutely perfect as a standalone vegetable. But here, I added it to a primavera dish, highlighting its gentle sweetness and softness it develops when cooked.


You could certainly use this recipe for any vegetable scraps you have left in your fridge. If you would rather use the garlic bulb, which is less seasonal and more common, feel free to replace the garlic scapes with two or three diced garlic cloves.


Garlic Scape Pasta Primavera


  • 2 tbsp olive oil
  • 5-6 fresh garlic scapes, diced (about 1 cup)
  • 2 small zucchini, diced
  • 1 rib of celery, diced
  • 8oz fresh cremini mushroom caps, sliced
  • 1 cup cooked edamame beans
  • 1/4 cup white wine
  • 1/4 cup 15% cooking cream
  • 1 tsp flour (if needed only)
  • 500g linguini pasta
  • shaved Parmesan cheese for serving


  1. Heat the oil in a large pot over medium high heat. Once the oil is hot (test it by adding a drop of water in the oil and see if it sizzles), add the garlic scapes and fry lightly. Turn the heat down to medium-low and add the zucchini, celery, mushroom caps and edamame, and cook for 2-3 minutes.
  2. Add the white wine and cooking cream, reduce to a gentle simmer. Season with salt and pepper, taste, and adjust seasoning if necessary. If the sauce looks too watery, add the teaspoon of flour. Keep over a low heat, partially covered, while you cook the pasta.
  3. Meanwhile, cook the pasta al dente according to package directions. Once cooked, reserve a couple tablespoons of the pasta water and strain. Toss the pasta in the vegetables and cream sauce until well coated, along with 1 or 2 tablespoons of the pasta water.

Serve immediately, along with some parmesan cheese for sprinkling. Best served with the same wine you added to the sauce.