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Spring Spaghetti With Green Garlic and Olive Oil

Celebrate the season of spring garlic with this simple spaghetti recipe
Spring Spaghetti With Green Garlic

Photo Modified: Flickr / jules / CC BY 4.0

Allow the flavors of the early-harvested green garlic to show off in this simple pasta dish.

This recipe is courtesy of Fine Cooking.


  • Kosher salt
  • 2 Tablespoons extra-virgin olive oil
  • 2 Ounces green garlic, green parts cut into thin strands, white parts thinly sliced
  • 6 Ounces thin spaghetti
  • 2 Tablespoons Parmigiano- Reggiano, grated, plus more for serving
  • Freshly ground black pepper


In a large pot set over a high heat, bring 3 quarts of water to a boil.

Meanwhile, heat the oil in a sauté pan set over a low heat. Add the green garlic and 2 pinches of salt. Cook, stirring frequently, for 5-7 minutes, until wilted and softened. Remove from the heat.

Boil the spaghetti until al dente. Set aside ½ cup of pasta cooking water. Drain the pasta.

Return the sauté pan to a low heat. Add the spaghetti and ¼ cup of the cooking water. Toss well. Add the Parmigiano-Reggiano and 2 tablespoons of cooking water, and toss again. Season with salt and pepper, and add more cooking water if it seems too dry.

Serve sprinkled with extra Parmigiano-Reggiano to taste.