Pasta with Ramps and Spinach
1/2 lb. spaghetti or vermicelli
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
All rights reserved©