Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.

While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped garlic scapes and minced garlic.

Sauté the garlic scapes and garlic for about 5-7 minutes, until tender and fragrant. Be careful not to burn the garlic.

Stir in the lemon zest and half of the lemon juice. Season with salt, freshly ground black pepper, and red pepper flakes (if using).

Add the drained pasta to the skillet with the garlic scape mixture. Pour in about 1/4 cup of the reserved pasta water and toss well to combine.

Stir in the grated Parmesan cheese and the remaining lemon juice. Add more pasta water, a tablespoon at a time, if needed to create a light sauce that coats the pasta.

Taste and adjust seasonings as needed. Serve immediately, topped with additional Parmesan cheese and a grind of black pepper.