Celebrate Spring with Ramp Spaghetti which features one of Spring's hippest ingredients: Ramps.
Only a few simple ingredients are needed to create a flavorful Spring pasta dish.
One of my favorite weekend activities would have to be going to my local farmer's market, especially after it opens up in May.
Spring produce has some of my favorites fruits and vegetables: from leafy greens, to rhubarb {one of my favs} to a new to me vegetable: Ramps. The past weekend at the market I was lucky enough to spot one vendor selling ramps.
I was extremely excited to finally be able to try them after hearing how amazing they are. If you aren't familiar with ramps they are baby wild leeks.
They are only available for about 8 weeks during the Spring. They are a member of the allium {lily} family and have a garlicky taste. To highlight the ramps, I made a simple pasta dish that allows the ramps to shine: Ramp Spaghetti.
Ramp Spaghetti is the perfect spring pasta dish. It is fresh, light and simple.
Sometimes the simplest recipes that feature local, fresh produce are that best. I used a whole wheat spaghetti, but any type of spaghetti would be wonderful.
Toasted bread crumbs in olive oil add a richness and add texture to the pasta. This Ramp Spaghetti is a simple, but a satisfying meal. Perfect for making during the week. In less than 30 minutes, you'll have dinner done!
Next time you are at the farmer's market, pick up a bunch of ramps and make this Ramp Spaghetti pasta recipe. If you have never had ramps before you are in for a real treat! They are garlicky and so, so delicious. Yay for the amazing Spring produce that is starting to flood the farmer's markets!
Ramp Spaghetti
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!
Ingredients
- ½ Pound dry Spaghetti
- 3 ½ 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
Instructions
- 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.
- 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.
- Separate the white root part from the leafy green tops of the ramps. Thinly slice the white parts. Heat 1 ½ 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.
- 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.
- Season with salt and pepper.
- Serve with the toasted bread crumbs.
Xo Jeni
[…] Arguably the easiest method so as to add spring veggies to your meals: Toss some with a easy spaghetti. […]