Recipe By jenndoll
Published Jul 10th
Prep 15m Cook 20m Additional - Ready In 35m
Servings 6 servings Calories 184.7

This is a light and fresh alternative to traditional pesto. Garlic scapes have a more mild garlic flavor. You can often find them at your farmers market, and they are inexpensive.

Recipe Ingredients

  • 1 (16 ounce) package spinach linguine
  • ½ pint grape tomatoes, cut into thirds
  • ½ cup freshly grated Parmesan cheese
  • ½ cup garlic scapes, chopped
  • ⅓ cup olive oil
  • ¼ cup fresh basil leaves
  • 4 sun-dried tomatoes
  • ½ lemon, juiced
  • salt and ground black pepper to taste
  • cooking spray
  • 1 (10 ounce) bag baby spinach leaves

Cooking Directions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
  2. 2 While pasta boils, process grape tomatoes, Parmesan cheese, garlic scapes, olive oil, basil leaves, sun-dried tomatoes, and lemon juice in a food processor until smooth; season with salt and pepper.
  3. 3 Prepare a large skillet with cooking spray and place over medium heat. Cook spinach leaves in hot skillet until slightly wilted, about 3 minutes; add drained linguine and pesto sauce. Cook and stir to coat linguine is sauce and until everything is hot, 2 to 3 minutes.

Nutrition Facts

  • Calories 184.7
  • Carbohydrate 10.2 g
  • Cholesterol 5.9 mg
  • Fat 14.4 g
  • Fiber 1.9 g
  • Protein 5.6 g
  • Saturated Fat 2.9 g
  • Sodium 206.8 mg
  • Sugar 1 g

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  1. Got some garlic shapes from my CSA. Wasn't sure what to do with them. Had most of this at home except for the tomatoes so just made it without. Loved it. Will try with the tomatoes next time