GARLIC SCAPE AND CHERRY TOMATO PASTA

Roasting garlic scapes with tomatoes and red onion sweetens them and enriches their flavor; toss them with pasta, lemon juice, and arugula for a simple summer meal.

 Kosher salt and freshly ground black pepper, to taste
 0.50 lb spaghetti
 2 tbsp olive oil
 10 garlic scapes
 1 pt multicolored cherry tomatoes
 1 red onion, thinly sliced
 1 cup baby arugula
 1 lemon, zested and juiced
1

Heat oven to 400°. Bring a large pot of salted water to a boil; add spaghetti and cook, stirring occasionally, until al dente, about 8 minutes. Drain pasta and keep warm. Toss olive oil, garlic scapes, tomatoes, red onion, salt, and pepper and spread in an even layer on a baking sheet. Roast for 12–15 minutes, until tomatoes are just beginning to burst. Remove from oven and toss with spaghetti, arugula, and lemon zest and juice. Serve immediately.

Ingredients

 Kosher salt and freshly ground black pepper, to taste
 0.50 lb spaghetti
 2 tbsp olive oil
 10 garlic scapes
 1 pt multicolored cherry tomatoes
 1 red onion, thinly sliced
 1 cup baby arugula
 1 lemon, zested and juiced

Directions

1

Heat oven to 400°. Bring a large pot of salted water to a boil; add spaghetti and cook, stirring occasionally, until al dente, about 8 minutes. Drain pasta and keep warm. Toss olive oil, garlic scapes, tomatoes, red onion, salt, and pepper and spread in an even layer on a baking sheet. Roast for 12–15 minutes, until tomatoes are just beginning to burst. Remove from oven and toss with spaghetti, arugula, and lemon zest and juice. Serve immediately.

GARLIC SCAPE AND CHERRY TOMATO PASTA

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