Lemon Basil Pasta with Garlic Scapes & Tomato
What a simple and delicious vegetarian summertime pasta! I use a low glycemic linguine but this can easily be substituted with a gluten free pasta for those who are sensitive to gluten products. A light,fresh,flavorful and just so simple to make pasta dish that uses early summer garlic scapes which have a mild garlic flavor along with organic grape tomatoes, onion and red bell pepper. Plenty of fresh basil, parsley and lemon brighten this fabulous summer supper! Use as a main entree or wonderful side for Italian sausage, chicken or seafood! A light white wine is the way to go with this one!
1lb linguine
1/4 cup olive oil
1 sweet onion, chopped
10 garlic scapes, chopped
1 red bell pepper, chopped
1 pint grape tomatoes
Fresh ground pepper
Dash of Aleppo pepper flakes
1 teaspoon flake kosher salt
1 large package of fresh basil, roughly chopped
1 large bunch flat leaf parsley, roughly chopped
Lemon zest from one lemon
Juice from one lemon
Sauté onion, garlic, pepper and tomato in the olive oil in a large skillet on medium high
Season with the salt and peppers
Cook linguine in boiling salted water, drain
Add linguine to sautéed vegetable mixture
Add basil, parsley, lemon juice and zest
Mix gently,transfer to large serving plate
Serve with shredded Parmesan if desired
Enjoy!