Here’s a recipe I gave out at market Saturday for garlic scapes. We hope to have them again next Saturday…and then that’s it for this year. They are a short-season treat. Get them while you can.
Italian Sausage, Zucchini, and Garlic Scape Pasta
½ box fusilli
2 Italian sausage (removed from casing)
2 zucchini (sliced)
4 garlic scapes (finely chopped)
parmigiano reggiano (grated, optional)
Start cooking the pasta as directed on the package in well salted water. Cook the sausage in a large pan breaking it apart as you cook it. If there is not enough grease in the pan at this point add some oil. Add the zucchini and saute until tender, about 3-5 minutes. Add the garlic scapes toss and remove from heat. Drain the pasta water when the pasta is al dente reserving some of it. Add the pasta to the pan and toss to coat adding some of the reserved pasta water if necessary. Serve garnished with some chopped garlic scapes and grated parmigiano reggiano to taste. Serves 2.
* Recipe courtesy www.closetcooking.com.