Spaghetti With Ramps
Serves: 6
Eda Schinner
1 January 1970
Based on User reviews:
52
Spice
53
Sweetness
58
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente
2
Meanwhile, heat butter and oil in a large skillet over medium
3
Add ramp bulbs; season with salt and pepper
4
Cook, stirring occasionally, until translucent and tender, about 4 minutes
5
When pasta is nearly done, add ramp greens to bulbs and toss to coat
6
Drain pasta, reserving 1 1/2 cups pasta cooking liquid
7
Add pasta to skillet along with 1/2 cup cooking liquid; toss to coat
8
Cook, tossing often and adding more cooking liquid as needed, until a thick, glossy sauce coats pasta
9
Add grated Parmesan and lemon zest, season with salt and pepper, and toss to coat
10
Divide among bowls, top with shaved Parmesan, and serve with lemon halves
11
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente
12
Meanwhile, heat butter and oil in a large skillet over medium
13
Add ramp bulbs; season with salt and pepper
14
Cook, stirring occasionally, until translucent and tender, about 4 minutes
15
When pasta is nearly done, add ramp greens to bulbs and toss to coat
16
Drain pasta, reserving 1 1/2 cups pasta cooking liquid
17
Add pasta to skillet along with 1/2 cup cooking liquid; toss to coat
18
Cook, tossing often and adding more cooking liquid as needed, until a thick, glossy sauce coats pasta
19
Add grated Parmesan and lemon zest, season with salt and pepper, and toss to coat
20
Divide among bowls, top with shaved Parmesan, and serve with lemon halves