Ramp Pasta

Pasta 191 Last Update: Mar 21, 2020 Created: Mar 21, 2020

Spaghetti with Ramps is a tasty, quick weeknight dish. If you don’t have ramps, simply sub in a few cloves of minced garlic and your favorite greens.

12oz spaghetti
1 lb ramps, greens, and bulbs divided (greens torn into 2-inch pieces, bulbs thinly sliced)
¼ cup + 2 tbsp extra virgin olive oil, divided
Few pinches of hot red pepper flakes
½ cup freshly grated Parmigiano Reggiano cheese, plus more for serving
1 tbsp finely grated lemon zest
Lemon wedges, for serving
Kosher salt and fresh cracked pepper

Fill a large pot with water and bring to a boil. Season heavily with salt and cook spaghetti until al dente. Drain reserving a cup of pasta cooking liquid.
While water is coming to a boil, heat a large pan over medium heat. Add ¼ cup of olive oil, followed by ramp bulbs and hot pepper flakes. Season with salt and pepper, and sauté until translucent, about 5 minutes. Add leaves and season with salt and pepper. Cook until just wilted, about 3 minutes. Set aside until pasta is cooked.
Add cooked spaghetti to pan with ramps and toss to combine. Stir in cheese, zest, remaining 2 tablespoons oil and reserved pasta water, as needed, to create sauce. Cook over medium heat until sauce comes together. Season with salt and pepper to taste.
Divide pasta among serving dishes. Top with cheese, olive oil, pepper and lemon zest, as desired. Enjoy.

Ramp Pasta | WellCooked — Made to Be Shared

Pasta Mar 21, 2020

Serves 4 People

Prepare Time 15 min

Cooking Time 15 min

Calories 600

Difficulty Easy

Spaghetti with Ramps is a tasty, quick weeknight dish. If you don’t have ramps, simply sub in a few cloves of minced garlic and your favorite greens.

☐ 12oz spaghetti
☐ 1 lb ramps, greens, and bulbs divided (greens torn into 2-inch pieces, bulbs thinly sliced)
☐ ¼ cup + 2 tbsp extra virgin olive oil, divided
☐ Few pinches of hot red pepper flakes
☐ ½ cup freshly grated Parmigiano Reggiano cheese, plus more for serving
☐ 1 tbsp finely grated lemon zest
☐ Lemon wedges, for serving
☐ Kosher salt and fresh cracked pepper

Fill a large pot with water and bring to a boil. Season heavily with salt and cook spaghetti until al dente. Drain reserving a cup of pasta cooking liquid.
While water is coming to a boil, heat a large pan over medium heat. Add ¼ cup of olive oil, followed by ramp bulbs and hot pepper flakes. Season with salt and pepper, and sauté until translucent, about 5 minutes. Add leaves and season with salt and pepper. Cook until just wilted, about 3 minutes. Set aside until pasta is cooked.
Add cooked spaghetti to pan with ramps and toss to combine. Stir in cheese, zest, remaining 2 tablespoons oil and reserved pasta water, as needed, to create sauce. Cook over medium heat until sauce comes together. Season with salt and pepper to taste.
Divide pasta among serving dishes. Top with cheese, olive oil, pepper and lemon zest, as desired. Enjoy.