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Summer Garlic Scape and Zucchini Pasta [Vegan, Gluten-Free]
As summer approaches, garlic scapes abound at farmers' markets! Their flavor is mild, and they don't require any mincing or peeling like conventional garlic. Tossed with zucchini noodles, they make a delicious summery dish that tastes so fresh!
Ingredients You Need for Summer Garlic Scape and Zucchini Pasta [Vegan, Gluten-Free]
How to Prepare Summer Garlic Scape and Zucchini Pasta [Vegan, Gluten-Free]
- Spiralize the zucchini. Roast it in a 450°F oven for 8-10 minutes.
- Thinly slice the cabbage.
- Using a sharp vegetable peeler, shave the garlic scapes into thin strips. You can also leave them crisp and raw or steam the strips for 4-5 minutes if you want to soften them.
- Toss together the zucchini, scapes, cabbage, and pasta.
- Strip the leaves off the lemon thyme and sprinkle it over the pasta. Add the almonds as well.
- Combine lemon juice, olive oil, and salt—toss seasoning over pasta.
- Enjoy!
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