Spaghetti With Ramps Recipes

SPAGHETTI WITH RAMPS

Spaghetti with Ramps image

This is one of my quick pasta recipes in spring--it takes only 20 minutes and I make it at least once a week when ramps are in season.

Provided by Radegund

Categories Main Dish Recipes Pasta Spaghetti Recipes

Time 20m

Yield 4

Number Of Ingredients 5

Ingredients

1 (16 ounce) package spaghetti
1 tablespoon olive oil
½ bunch ramps - leaves washed, dried, and finely chopped
salt and freshly ground black pepper to taste
1 tablespoon freshly grated Parmesan cheese, or to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Meanwhile, heat olive oil in a skillet over low heat. Add ramps and cook until softened, 3 to 5 minutes. Add cooked spaghetti and season with salt and pepper. Sprinkle with Parmesan cheese and serve.

Nutrition Facts : Calories 488.9 calories, Carbohydrate 92.5 g, Cholesterol 1.1 mg, Fat 5.6 g, Fiber 4.7 g, Protein 16 g, SaturatedFat 1 g, Sodium 38.4 mg, Sugar 5.4 g

SPAGHETTI WITH RAMPS RECIPE

Spaghetti With Ramps Recipe image

The pungent garlic notes in ramps make them the perfect accompaniment for this spring pasta dish.

Provided by Alison Roman

Yield Serves 4

Number Of Ingredients 9

Ingredients

12 ounces spaghetti
Kosher salt
4 tablespoons unsalted butter
2 tablespoons olive oil
3 bunches ramps (about 18 ounces), greens and bulbs separated, greens torn into 2-inch pieces, bulbs thinly sliced
Freshly ground black pepper
1/2 cup finely grated Parmesan, plus more, shaved, for serving
1 tablespoon finely grated lemon zest
2 lemons, halved, for serving

Steps:

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
Meanwhile, heat butter and oil in a large skillet over medium. Add ramp bulbs; season with salt and pepper. Cook, stirring occasionally, until translucent and tender, about 4 minutes.
When pasta is nearly done, add ramp greens to bulbs and toss to coat.
Drain pasta, reserving 1 1/2 cups pasta cooking liquid. Add pasta to skillet along with 1/2 cup cooking liquid; toss to coat. Cook, tossing often and adding more cooking liquid as needed, until a thick, glossy sauce coats pasta. Add grated Parmesan and lemon zest, season with salt and pepper, and toss to coat. Divide among bowls, top with shaved Parmesan, and serve with lemon halves.

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