Ramp Pasta

Cooked bucatini pasta with greens in a large silver sauce pan.

5 from 1 vote

This 20-minute ramp pasta is a delicious and easy way to use fresh ramps. Sautee them to make a flavorful pasta inspired by aglio e olio.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: American, Italian

Diet: Kosher, Vegan, Vegetarian

Servings:

Calories: 861kcal

Author: Candice Walker

Ingredients

1 lb. spaghetti or bucatini
⅔ cup extra virgin olive oil
½ tsp red pepper flakes up to 2 teaspoons
10 ramps or 30-40 leaves, bulbs sliced lengthwise
salt
1 cup parmesan optional*

Instructions

Bring a pot of salted water to boil.
In the meantime, add the oil to a pan over medium-high heat. Add the ramps and cook until translucent and just begins to golden, 2-5 minutes, adding the red pepper flakes half way through. Turn off the heat.
Cook the pasta until just under al dente. It should be tender, but not completely cooked. Strain and reserve 1 cup of the cooking liquid.
Add 1/2 cup of the pasta water to the cooled ramps and reduce over high heat by half. The oil should be at room temperature before adding the water.
Add the pasta and stir as it cooks. Add a little more pasta water a bit at a time until the pasta is cooked and the water is absorbed, ~30 seconds. Season with salt, mix in the parmesan if you are using it, and serve.

Notes

* Want some extra creaminess? Stir up to 1 cup of grated parmesan before serving. It will no longer be a spin on spaghetti aglio e olio, and is now a spin on spaghetti alla carrettiera!

Nutrition