Linguini with Garlic ScapesPosted: June 13, 2010
After a world cup barbecue with friends yesterday afternoon, we wanted to go with something light for dinner. Luckily we had a fair amount of produce left from weekly shopping, since Tina spent the middle of the week on a vegetable broth diet. I chopped up a bunch of garlic scapes, along with a couple medium-sized yellow summer squash, and sauteed them in olive oil, salt and pepper. About halfway through, I splashed them with a little white wine. Then, at the very end, I threw a raw egg in the pan and mixed it around until cooked so we’d get a little protein. We served the veggies with linguini, which we drizzled with a tiny bit of truffle oil and then sprinkled with fresh oregano from the community garden.