The Pioneer Woman Tasty Kitchen
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Spaghetti and Ramps

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Level: Easy

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Description

Spaghetti with Ramps is a tasty, quick weeknight dish. If you can’t get your hands on ramps, feel free to sub in garlic and your favorite greens!

Ingredients

  • 12 ounces, weight Spaghetti
  • 1 pound Ramps, Greens And Bulbs Divided (greens Torn Into 2 Inch Pieces, Bulbs Thinly Sliced)
  • 2 pinches Hot Red Pepper Flakes
  • 6 Tablespoons Extra Virgin Olive Oil, Divided
  • ½ cups Freshly Grated Parmigiano Reggiano Cheese, Plus More For Serving
  • 1 Tablespoon Finely Grated Lemon Zest

Preparation

Cook pasta. Fill a large pot with water and bring to a boil. Season heavily with salt and cook spaghetti until al dente. Drain reserving a cup of pasta cooking liquid.

While water is coming to a boil, heat a large pan over medium heat. Add ¼ cup (4 tablespoons) olive oil, followed by ramp bulbs and hot pepper flakes. Season with salt and pepper, and sauté until translucent, about 5 minutes. Add leaves and season with salt and pepper. Cook until just wilted, about 3 minutes. Set aside until pasta is cooked.

Add cooked spaghetti to pan with ramps and toss to combine. Stir in cheese, zest, remaining 2 tablespoons oil and reserved pasta water, as needed, to create sauce. Cook over medium heat until sauce comes together. Season with salt and pepper to taste.

Divide pasta among serving dishes. Top with a cheese, olive oil, pepper and lemon zest, as desired. Enjoy.

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