W1/Meal 1: Spinach & Garlic Scapes Pasta

Those garlic scapes were so crazy-looking that I felt compelled to tackle them first. The more of my fresh produce I can incorporate into one meal, the better, so I was happy to find this recipe:



Spinach & Garlic Scapes Pasta

Ingredients:
2 cups 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

Directions:
1] Place spinach, garlic scapes and parmesan in a food processor and pulse until mixture is chunky.
2] With machine running, pour in olive oil.
3] Process until mixture is smooth.
4] Add butter& seasonings to taste.
5] Meanwhile, cook pasta as directed on package until al dente.
6] If the sauce is too thick, add a little pasta water and mix well.
7] Drain pasta, place in serving dishes and top with sauce.

Serves four.

***

I halved the recipe and used gluten-free rotini, omitted the butter, and added an extra handful or two of spinach. I also added cherry tomatoes to brighten the earthy flavor and some cannellini beans for sneaky protein. Then I topped it off with some grated pecorino romano, which I'm pretty sure I could eat a bowl of on the side.

Perfection.

The verdict: Incredibly easy with a delicate but satisfying flavor. The scapes provided enough garlicky bite without overwhelming the fresh, green taste of the spinach. This meal was gone in about three minutes. Success!