Ramp Spaghetti
Prep time
Cook time
Total time
Ramp Spaghetti is the perfect pasta dish for Spring. It highlights garlicky ramps which are only in season for 8 weeks! So easy and delicious!
Recipe type: Pasta
Cuisine: Vegan
Serves: 2 servings
  • ½ Pound dry Spaghetti
  • 3½ Tablespoons Extra Virgin Olive Oil, divided
  • ½ Cup Fresh Breadcrumbs
  • 1 Bunch Fresh Ramps, root ends trimmed
  • Pinch Red Chili Flakes, to taste
  • Salt and Pepper to taste
  1. Bring a large pot of water to a boil. Add pasta and cook according to the package direction to al dente. Drain the pasta, reserving some of the pasta water.
  2. Meanwhile, while the pasta is cooking, in a medium skillet heat 2 Tablespoons of olive oil over medium heat. Add the bread crumbs and stir to coat with the oil. Cook until the bread crumbs are toasted, stirring occasionally. Season with salt and pepper. Transfer to a bowl and set aside until serving.
  3. Separate the white root part from the leafy green tops of the ramps. Thinly slice the white parts. Heat 1½ tablespoons of olive oil over medium heat in a large, deep skillet. Add the white parts to the pan. Saute until tender, stirring occasionally. Add a pinch of salt and a pinch of red chili flakes to taste. Add the leafy greens and cook just until wilted. The greens will wilt quickly.
  4. After the pasta is cooked and drained add to the pan with the ramps. Toss the pasta with the ramps and add a splash of the reserved pasta water if needed.
  5. Season with salt and pepper.
  6. Serve with the toasted bread crumbs.
Recipe by Thyme & Love at https://thymeandlove.com/ramp-spaghetti/