• Liz Talley - Urban Graze

Pasta with Ramps and Spinach


1/2 lb. spaghetti or vermicelli

Olive oil

4-6 ramps, or more if you really like onion and garlic

4 c. fresh spinach, tightly packed

Salt and Pepper

1/4 tsp. dried basil

2-3 Tbsp. grated or shredded Parmesan cheese

Cook pasta al dente, according to package directions. Drain, reserving 1/2 c. of the pasta water. Toss with a tiny drizzle of olive oil.

Meanwhile, rough-chop the ramps, keeping the bulbs and greens separated. Saute the bulbs in 1 Tbsp. olive oil for about 1-2 minutes, until softened and aromatic, then add the ramp greens, spinach, and season with salt, pepper, and basil, and cook about 1 minute more, just until the greens and spinach barely start to wilt. Toss with the pasta and cheese, and stir in a little water (a few tablespoons at a time), until the dish is to the consistency of your liking.

Recipe created or adapted by Liz Talley, Urban Graze

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