Spaghetti with Ramps
This rustic dish elevates classic spaghetti with the unique flavor of ramps, also known as wild leeks. It's simple yet flavorful, perfect for weeknight dinners or festive occasions.
Ingredients
Pasta and Ramps
- 1 package 16 ounce package spaghetti
- 0.5 bunch ramps - leaves washed, dried, and finely chopped
Sauce and Seasoning
- 1 tablespoon olive oil Use for sautéing the ramps
- to taste Salt Add to the water for cooking pasta and for seasoning
- to taste Freshly ground black pepper
- 1 tablespoon freshly grated Parmesan cheese Additional can be added to taste
Instructions
Cooking Pasta
- Fill a large pot with lightly salted water and bring to a boil over high heat.
- Once boiling, add the spaghetti and cook according to package instructions, typically around 12 minutes until al dente.
Sautéing Ramps
- While the pasta cooks, heat olive oil in a skillet over low heat.
- Finely chop the cleaned ramps.
- Add the chopped ramps to the skillet and sauté for 3 to 5 minutes until tender but still slightly crunchy.
Combining Ingredients
- Reserve about 1/4 cup of pasta water before draining the spaghetti.
- Combine the drained spaghetti with the sautéed ramps in the skillet.
- Add reserved pasta water gradually, mixing until a light sauce forms.
- Season with salt and freshly ground black pepper to taste.
- Sprinkle the freshly grated Parmesan cheese on top before serving.
Serving
- Serve the spaghetti on warmed plates, family-style or individually.
- Consider extra toppings like more Parmesan or fresh parsley for presentation.
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Notes
Choose fresh ramps for the best flavor. Adjust cooking time for your pasta to achieve al dente texture. Use reserved pasta water to achieve a silky sauce consistency. Store leftovers in an airtight container in the refrigerator for up to three days.