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Garlic Scape and Cherry Tomato Pasta

If you grow your own garlic or have a good farmer’s market, then you can enjoy a new kind of vegetable — garlic scapes. The scapes are the flower stems that garlic plants produce before the bulbs mature. Growers often remove the scapes to push the plant’s energy toward bigger bulbs.

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.

From: Saveur SERVES 4

Kosher salt and freshly ground black pepper, to taste
½ lb. spaghetti
2 tbsp. olive oil
10 garlic scapes
1 pint multicolored cherry tomatoes
1 red onion, thinly sliced
1 cup baby arugula
1 lemon, zested and juiced

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.