A vibrant and flavorful dish featuring garlic scapes and cherry tomatoes, this pasta is perfect for a quick summer meal.

Scale

Kosher salt

½ lb. spaghetti

2 Tbsp. extra-virgin olive oil

1 pint multicolored cherry tomatoes

10 garlic scapes

1 small red onion

thinly sliced

Freshly ground black pepper

1 cup baby arugula

2 Tbsp. fresh lemon juice

1 Tbsp. finely grated lemon zest

Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
In a large skillet, heat the olive oil over medium heat. Add the sliced red onion and cook until softened.
Add the garlic scapes to the skillet and sauté for 2-3 minutes until they are tender.
Stir in the cherry tomatoes and cook until they start to burst, about 5 minutes.
Combine the cooked spaghetti with the tomato and scape mixture, adding reserved pasta water as necessary to create a sauce.
Remove from heat, then stir in arugula, lemon juice, and lemon zest. Season with salt and pepper to taste.

Feel free to substitute other types of pasta or greens based on your preference.

Keywords: Garlic Scape and Cherry Tomato Pasta, pasta recipes, summer pasta, healthy pasta dishes