Traditional recipes

Spaghetti with Ramps

Spaghetti with Ramps

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


  • 4 tablespoons unsalted butter
  • 3 bunches ramps (about 18 ounces), greens and bulbs separated, greens torn into 2-inch pieces, bulbs thinly sliced
  • Freshly ground black pepper
  • ½ cup finely grated Parmesan, plus more, shaved, for serving
  • 1 tablespoon finely grated lemon zest
  • 2 lemons, halved, for serving

Recipe Preparation

  • 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 1½ cups pasta cooking liquid. Add pasta to skillet along with ½ 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.

Nutritional Content

Calories (kcal) 630 Fat (g) 25 Saturated Fat (g) 11 Cholesterol (mg) 50 Carbohydrates (g) 86 Dietary Fiber (g) 5 Total Sugars (g) 8 Protein (g) 16 Sodium (mg) 220Reviews SectionIn Chicago, some WFM locations have ramps right now (called baby leeks in store) or the Lincoln Park Farmers Market usually has them in the spring, both are good bets!ISO RampsLong Island, NYAnonymousNew York 04/22/19Does anyone in the Chicago area know of a secure source for ramps? Thx

Watch the video: Pasta with Ramps, Garlic and Preserved Lemon (November 2021).