RAMP PASTA RECIPES
SPAGHETTI WITH RAMPS RECIPE | BON APPÉTIT
The pungent garlic notes in ramps make them the perfect accompaniment for any pasta dish.
Provided by Alison Roman
Yield 4 Servings
Number Of Ingredients 9
Steps:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
- Meanwhile, heat butter and oil in a large skillet over medium. Add ramp bulbs; season with salt and pepper. Cook, stirring occasionally, until translucent and tender, about 4 minutes.
- When pasta is nearly done, add ramp greens to bulbs and toss to coat.
- Drain pasta, reserving 1½ cups pasta cooking liquid. Add pasta to skillet along with ½ cup cooking liquid; toss to coat. Cook, tossing often and adding more cooking liquid as needed, until a thick, glossy sauce coats pasta. Add grated Parmesan and lemon zest, season with salt and pepper, and toss to coat. Divide among bowls, top with shaved Parmesan, and serve with lemon halves.
SPAGHETTI WITH RAMPS | ALLRECIPES
This is one of my quick pasta recipes in spring--it takes only 20 minutes and I make it at least once a week when ramps are in season.
Provided by Radegund
Categories Main Dishes Pasta Spaghetti
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Meanwhile, heat olive oil in a skillet over low heat. Add ramps and cook until softened, 3 to 5 minutes. Add cooked spaghetti and season with salt and pepper. Sprinkle with Parmesan cheese and serve.
Nutrition Facts : Calories 488.9 calories, CarbohydrateContent 92.5 g, CholesterolContent 1.1 mg, FatContent 5.6 g, FiberContent 4.7 g, ProteinContent 16 g, SaturatedFatContent 1 g, SodiumContent 38.4 mg, SugarContent 5.4 g
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Ramps are one of those items that seem so appealing at the market but can be a challenge to use when you get them home. This dish solves the problem. Because the recipe comes from Rachael Ray, who made her name teaching a generation to get dinner on the table in 30 minutes, it’s quick to make once you have the ramps blanched. The pesto comes together fast, so you can make it while the pasta is boiling. The creaminess of the ricotta tempers the ramps, which can vary in their pungency. Pink peppercorns are berries, not true peppercorns. They add a lovely look to the finished pasta and bring a more delicate fruitiness and a quieter heat than black pepper; if you can't find them, black pepper will do just fine.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine italian
Calories 516 per serving
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine italian
Calories 516 per serving
- Salt the pasta water and cook pasta about 1 minute less than package directions for al dente. Just before draining, remove 1/2 cup of the pasta cooking water and add to the ricotta or mascarpone to soften and loosen the cheese. Add the ramp pesto and stir to combine. Drain pasta, add to sauce and toss to coat. Transfer pasta to a serving dish or individual bowls, and top with a generous amount of pink peppercorn.
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SPAGHETTI WITH RAMPS RECIPE | EPICURIOUS
From epicurious.com
Reviews 2.8
Total Time 25 min
Reviews 2.8
Total Time 25 min
- Add spaghetti to boiling water and cook a few minutes, then ladle out 1/2 cup pasta water and add to blender. Purée ramps until smooth and season with salt. Continue to cook spaghetti until al dente, then ladle out about 1 cup additional pasta water before draining spaghetti in a colander. Return pasta to pot with ramp purée and toss with parmesan over moderate heat 1 to 2 minutes, thinning sauce with a little pasta water as needed to coat pasta.
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