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Garlic Scape and Cherry Tomato Pasta


  • 1/2 lb spaghetti or penne
  • 2 tbl olive oil
  • 10 garlic scapes
  • 1-pint cherry or grape tomatoes
  • 1 onion, thinly sliced
  • 1 cup baby arugula
  • 1 lemon, zested and juiced
  • grated parmesan, for serving (optional)
  • kosher salt and freshly ground black pepper, to taste


1. Preheat oven to 400°F. Bring a large pot of salted water to a boil. Once boiling add your pasta and cook, stirring occassionally until al dente, about 8 minutes. Drain pasta and keep warm. 

2. Toss garlic scapes, tomatoes, onion, salt and pepper with olive oil in a large bowl and then spread in an even layer on a baking sheet. Roast for 12 to 15 minutes, until tomatoes are just beginning to burst. Remove from the oven and toss with pasta, arugula, lemon zest and lemon juice. Top with grated or shaved parmesan, if desired. 

Serve and enjoy!

Adapted from Saveur

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