Kosher salt and freshly ground black pepper, to taste ½ lb. spaghetti 2 tbsp. olive oil 10 garlic scapes 1 pint cherry tomatoes 1 red onion, thinly sliced 1 cup baby arugula
1 lemon, zested and juiced
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.Heat oven to 400F. 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.
Adapted from Saveur