Seasonal Eating: Pasta with Ramps

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Ramps season is here! Ramps are my all time favorite flavors all in one vegetable – they are like onions, scallions, leeks and garlic all rolled into one. Plus the greens are edible so you get your greens too!

If you get your hands on some, go make this delicious and easy pasta dish. You can use any pasta – I happen to love fettuccine and always have it in my pantry. This recipe feeds one because I am the only one in my house who likes ramps. That’s okay, that’s what lunch is for and I am not complaining. This recipe is so easy, you can easily figure out how much you need to make.

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serves 1

Enough pasta for 1
6 ramps
1 teaspoon olive oil
Salt, a pinch
A few zests of a lemon
A sprinkle of nutty parm

Get the pasta going.

Clean the ramps well. Cut off the bottom of the root and then slice the bulb into thin rounds. Slice all the way up to the greens, but leave them in tact.

Add the olive to a skillet and heat it on medium. Add the sliced bulbs and stems and season with salt. Cook on medium until softening. Add the greens and use tongs to toss them around until they are wilted. Add a small scoop of pasta water, like a tablespoon, into the ramps and coat them to create a light sauce.

When the pasta is done, use the tongs to take it out of the pasta pot and drop it right into the skillet with the ramps. Zest a little lemon on top and sprinkle with a little nutty parm. Toss around.

Serve it up with a little more zest and nutty parm on top. Enjoy!

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