You can use garlic scapes — the stem of the garlic plant — in the same way you use garlic cloves —  to season soups, stews, sautés, or any dish where you want that garlicky-flavor. Garlic scape pesto is also popular. But seeing as garlic scapes, along with lettuce, tend to make up the major portion of the contents of my CSA basket at this time of year, I figured I should move beyond the condiment idea and try using them as a major vegetable.

I decided to use them in a topping for spaghetti. First, I cut up the scapes with scissors. Both last week and this, I ended up with close to two pints of cut-up scapes.  I blanched half of them for 30 seconds, then put them in the freezer for later use. The other half I used to make my spaghetti topping.

I sautéed one pint of cut up garlic scapes with a chopped onion, seasoned them with salt and plenty of pepper, and served them over spaghetti with grated cheddar cheese. This week I had a few shiitake mushrooms, so I added them. Both ways, it was quite tasty, if you  love garlic, which I do.