Garlic shoots are the young, green stalks of the garlic plant. They are a spring ingredient with a milder flavour than the garlic bulb.
Fast, delicious and easy! This vegan recipe only takes 20 minutes to cook and has a lightly garlic but sweet and zesty taste for a refreshing summer meal.
Ingredients
- Kosher salt
- 250g spaghetti
- 2 Tbsp. extra-virgin olive oil
- 1 punnet multi-colored cherry tomatoes
- 10 garlic shoots
- 1 small red onion, thinly sliced
- black pepper
- 1 cup rocket
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. finely grated lemon zest
Serves: 4
Prep time: 10 mins
Cooking time: 20 mins
Method
- Preheat Oven to 200c. In a medium bowl, toss together the oil, tomatoes, garlic shoots, and onion. Season to taste with salt and black pepper, then spread the vegetables in an even layer on a large rimmed baking sheet. Bake until the tomatoes are just beginning to burst, 12–15 minutes.
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions. Drain the pasta and transfer to a large bowl. Set aside and keep warm.
- Remove the vegetables from the oven and add to the bowl of spaghetti. Add the rocket and lemon juice and zest, toss to combine, and serve hot.