Early summer brings an underappreciated and short-lived bounty along with the tomato harvest. Garlic scapes—the tender, green stalks that rise from hard-neck garlic—are an aromatic, herbaceous, and mellow way to add garlicky flavor to your dishes. Roasting the scapes with tomatoes and red onion sweetens the alliums’ heat and enriches their flavor; toss with pasta, lemon juice, and arugula for a simple summer meal. If you still have an abundance of cherry tomatoes left, use them the next day in fresh salad lunches. For more pasta inspiration, check out our essential pasta recipes.
- Kosher salt and freshly ground black pepper
- 1⁄2 lb. spaghetti
- 2 tbsp. olive oil
- 10 garlic scapes
- 1 pint multicolored cherry tomatoes
- 1 small red onion, thinly sliced
- 1 cup baby arugula
- 1 lemon, zested and juiced
- Preheat the oven to 400°F. Bring a large pot of salted water to a boil; add the spaghetti and cook, stirring occasionally, until al dente, about 8 minutes. Drain pasta and keep warm.
- In a bowl, toss olive oil, garlic scapes, tomatoes, red onion, salt, and pepper and spread in an even layer on a large rimmed baking sheet. Roast for 12–15 minutes, until tomatoes are just beginning to burst.
- Remove the vegetables from the oven and add to the bowl of spaghetti. Add the arugula and lemon zest and juice, toss to combine, and serve immediately.
Garlic scapes add a pungent bite to this hearty hummus made with cannellini beans. Serve it with fresh pita, crudités, or toasted baguette slices. Get the recipe for Garlic Scape and Cannellini Bean Hummus »