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, tested 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.

2

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.

3

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, tested 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.

2

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.

3

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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