Green garlic can be used in many delicious ways, but one of our favorites is to toss it in spaghetti. Simple, fragrant, and delicious, this recipe will sure to impress your family as the table.

This recipe is taken from Fine Cooking.

Ingredients

  • Kosher salt
  • 2 Tbs. extra-virgin olive oil
  • 2 oz. green garlic, green parts cut into 3-inch julienne strands, white parts thinly sliced
  • 6 oz. thin spaghetti
  • 2 Tbs. freshly grated Parmigiano-Reggiano; more for serving
  • Freshly ground black pepper

Directions

  1. Bring 3 quarts of well-salted water to a boil in a large pot over high heat.
  2. Meanwhile, heat the oil in a 10-inch straight-sided sauté pan over low heat. Add the green garlic and 2 big pinches of salt; stir to coat. Cover and cook, stirring frequently, until wilted and softened, 5 to 7 minutes. Remove the pan from the heat.
  3. Boil the spaghetti until just al dente, about 1 minute less than package timing. Set aside about 1/2 cup of the cooking water and drain the pasta.
  4. Return the sauté pan to low heat. Add the spaghetti and 1/4 cup of the cooking water; toss well. Add the Parmigiano and 2 Tbs. of the water; toss again. Season to taste with salt and pepper, adding the remaining water if the pasta seems dry. Serve in heated pasta bowls, sprinkled with additional Parmigiano.