Contributed by (Recipe adapted from “Barista of Bloomfield Ave” at www.baristanet.com/food)

Ingredients

1/3 box of spaghetti
5 or 6 garlic scapes sliced thinly
6 Sun dried tomato halves sliced thinly
¾ cup fresh corn
½ cup flat leaf parsley
Zest of one lemon
Juice of one lemon
1 cup chicken stock

Instructions

Cook the spaghetti till al dente and set aside. Sauté scapes and tomatoes till fragrant then add the corn, parsley, lemon zest and lemon juice and simmer lightly. Turn the heat up a bit; add the chicken stock and pasta and toss everything to coat and until the sauce is slightly thickened. Serve garnished with additional parsley.

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