Step 1

Heat the olive oil in a large, deep skillet or saucepan over medium heat. Add the chopped leeks (and minced garlic if substituting for the garlic scapes). Stir and cook for 3 to 5 minutes, or until the leeks are somewhat softened.

Step 2

Add the pasta, garlic scapes, zucchini, spices, and lemon zest. Pour the lemon juice, white wine, almond milk, and vegetable broth over the top.

Step 3

Bring the mixture to a boil and then reduce to a simmer. Keep partially covered, and stir frequently, cooking until the pasta is done to your liking and the liquid is thickened - about 7-10 minutes.

Step 4

Add salt to taste. Serve topped with fresh basil. The sauce will thicken up a little more once cooled.