13 Delicious Spaghetti with Ramps Recipes You Must Try

Get ready to twirl your forks into something spectacular! Spring brings the wild, garlicky goodness of ramps, and what better way to celebrate than with spaghetti? From creamy carbonaras to zesty aglio e olio, our roundup of 13 Delicious Spaghetti with Ramps Recipes is your ticket to seasonal comfort food bliss. Dive in and discover your next favorite dish!

Creamy Spaghetti with Ramps and Pancetta

How quietly the morning unfolds, much like the gentle simmer of a dish that comforts the soul. Today, let’s embrace the simplicity and richness of a pasta that whispers of spring’s fleeting gifts and the hearty warmth of pancetta.

Ingredients

• For the pasta:
  • 8 oz spaghetti
  • 1 tbsp salt
• For the sauce:
  • 4 oz pancetta, diced
  • 1 cup ramps, cleaned and chopped (bulbs and leaves separated)
  • 2 tbsp unsalted butter
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp black pepper

Instructions

1. Bring a large pot of water to a boil over high heat. Add 1 tbsp salt and the spaghetti, cooking according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat a large skillet over medium heat. Add the pancetta and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
3. In the same skillet, add the ramp bulbs and cook in the pancetta fat until softened, about 3 minutes. Tip: Reserve some ramp leaves for garnish to add a fresh, vibrant touch at the end.
4. Add the butter to the skillet, followed by the heavy cream, stirring to combine. Let the mixture simmer gently for 2 minutes to thicken slightly.
5. Drain the pasta, reserving 1/2 cup of the cooking water. Add the pasta to the skillet with the sauce, tossing to coat. If the sauce is too thick, add the reserved pasta water a little at a time.
6. Stir in the Parmesan cheese, black pepper, and crispy pancetta. Tip: Adding the cheese off the heat prevents it from clumping and ensures a smooth sauce.
7. Garnish with the reserved ramp leaves and serve immediately. Tip: For an extra layer of flavor, toast some breadcrumbs in a dry pan and sprinkle over the top before serving.

The creamy spaghetti clings lovingly to each strand, offering a perfect balance between the salty crispness of pancetta and the mild, oniony sweetness of ramps. Serve it in warmed bowls, perhaps with a side of crusty bread to soak up every last drop of the velvety sauce.

Spaghetti with Ramps, Lemon, and Chili Flakes

Beneath the quiet hum of the kitchen, there’s a dish that whispers of spring’s fleeting beauty, a simple yet vibrant spaghetti that marries the wild garlicky punch of ramps with the bright zing of lemon and a gentle heat from chili flakes.

Ingredients

• For the pasta:
  • 8 oz spaghetti
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 1 bunch ramps, cleaned and chopped (bulbs and leaves separated)
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp chili flakes
  • 1 lemon, zested and juiced
  • 1/4 cup grated Parmesan cheese
  • Salt to taste

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tbsp of salt and the spaghetti, stirring occasionally to prevent sticking. Cook for 8-10 minutes or until al dente.
2. While the pasta cooks, heat 1/4 cup of olive oil in a large skillet over medium heat. Add the ramp bulbs and 1/2 tsp of chili flakes, sautéing for 2-3 minutes until softened.
3. Add the ramp leaves to the skillet and cook for an additional 1-2 minutes until wilted. Tip: Reserve a few ramp leaves for garnish to add a fresh, vibrant touch to the finished dish.
4. Drain the spaghetti, reserving 1/2 cup of pasta water. Add the spaghetti to the skillet with the ramp mixture, tossing to combine.
5. Stir in the lemon zest, lemon juice, and grated Parmesan cheese, adding reserved pasta water as needed to create a silky sauce that coats the pasta. Tip: The starch in the pasta water helps to emulsify the sauce, giving it a luxurious texture.
6. Season with salt to taste and serve immediately, garnished with the reserved ramp leaves and an extra sprinkle of Parmesan cheese. Tip: For an extra layer of flavor, toast the chili flakes lightly before adding them to the oil to release their aromatic oils.

Gently twirled on a fork, each bite offers a harmonious blend of textures—the al dente pasta, the tender ramps, and the slight crunch of chili flakes. The lemon’s acidity cuts through the richness, making it a dish that’s as refreshing as it is comforting. Serve it with a crisp white wine to elevate the meal into a celebration of spring’s bounty.

Garlic Butter Spaghetti with Ramps and Parmesan

Sometimes, the simplest dishes speak the loudest, especially when they’re crafted with care and a handful of quality ingredients. This garlic butter spaghetti, kissed with the wild allure of ramps and the sharp embrace of Parmesan, is a testament to that truth.

Ingredients

• For the pasta:
  • 8 oz spaghetti
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 4 tbsp unsalted butter
  • 4 garlic cloves, minced
  • 1 cup ramps, cleaned and chopped (bulbs and leaves separated)
  • 1/2 tsp red pepper flakes
  • 1/2 cup grated Parmesan cheese
  • Salt to taste

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tbsp of salt.
2. Add 8 oz of spaghetti to the boiling water. Cook for 8-10 minutes, stirring occasionally, until al dente. Tip: Reserve 1/2 cup of pasta water before draining.
3. While the pasta cooks, melt 4 tbsp of unsalted butter in a large skillet over medium heat.
4. Add the minced garlic and ramp bulbs to the skillet. Sauté for 2 minutes, until fragrant but not browned. Tip: Keeping the heat medium prevents the garlic from burning.
5. Stir in the red pepper flakes and ramp leaves, cooking for another minute until the leaves wilt.
6. Drain the pasta and add it directly to the skillet with the garlic butter sauce. Toss to combine, adding reserved pasta water a tablespoon at a time if needed to loosen the sauce.
7. Remove the skillet from heat. Sprinkle 1/2 cup of grated Parmesan over the pasta, tossing until the cheese melts into the sauce. Tip: Adding cheese off the heat ensures a smooth, creamy texture.
8. Season with salt to taste and serve immediately.

This dish wraps you in the comfort of its creamy, garlicky sauce, with the ramps offering a gentle, oniony bite. Try serving it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last bit of sauce.

Spaghetti with Ramps, Morel Mushrooms, and Cream Sauce

Venturing into the kitchen on a quiet morning, the thought of combining the earthy tones of morel mushrooms with the wild, garlicky punch of ramps in a creamy spaghetti dish feels like a gentle embrace from nature itself.

Ingredients

• For the pasta:
  • 8 oz spaghetti
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/2 lb morel mushrooms, cleaned and halved
  • 1/2 lb ramps, cleaned and trimmed, bulbs and leaves separated
  • 1/4 tsp black pepper
  • 1/4 tsp salt

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tbsp of salt and the spaghetti. Cook for 8-10 minutes, until al dente, stirring occasionally to prevent sticking.
2. While the pasta cooks, heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat until the butter melts.
3. Add the morel mushrooms and ramp bulbs to the skillet. Sauté for 5 minutes, until the mushrooms are tender and the ramps are slightly caramelized.
4. Pour in the heavy cream, stirring gently to combine. Reduce the heat to low and simmer for 3 minutes, allowing the sauce to thicken slightly.
5. Stir in the grated Parmesan cheese, 1/4 tsp salt, and 1/4 tsp black pepper until the cheese is fully melted and the sauce is smooth.
6. Drain the spaghetti, reserving 1/4 cup of pasta water. Add the spaghetti and ramp leaves to the skillet, tossing to coat evenly in the sauce. If the sauce is too thick, add the reserved pasta water a little at a time until desired consistency is reached.
7. Remove from heat and let sit for 2 minutes to allow the flavors to meld.

Nowhere does simplicity meet sophistication quite like in this dish, where the creamy sauce clings to each strand of pasta, and the morels and ramps offer bursts of flavor. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last drop of sauce.

Spicy Spaghetti with Ramps and Anchovies

Evenings like these call for something that warms the soul yet excites the palate, a dish that balances the bold with the subtle. Spicy spaghetti with ramps and anchovies is just that—a harmonious blend of fiery, savory, and slightly sweet flavors, all coming together in a comforting embrace.

Ingredients

• For the pasta:
  • 8 oz spaghetti
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 2 tbsp olive oil
  • 4 anchovy fillets, minced
  • 1 cup ramps, cleaned and chopped (bulbs and leaves separated)
  • 1/2 tsp red pepper flakes
  • 1/2 cup pasta water

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tbsp of salt.
2. Add 8 oz of spaghetti to the boiling water. Cook for 8-10 minutes, stirring occasionally, until al dente. Reserve 1/2 cup of pasta water before draining.
3. While the pasta cooks, heat 2 tbsp of olive oil in a large skillet over medium heat. Add the minced anchovies and stir until they dissolve into the oil, about 2 minutes.
4. Add the ramp bulbs and 1/2 tsp of red pepper flakes to the skillet. Sauté for 3 minutes, until the bulbs soften.
5. Stir in the ramp leaves and cook for another minute, until wilted.
6. Add the drained spaghetti and reserved pasta water to the skillet. Toss everything together for 2 minutes, allowing the pasta to absorb the flavors.

Silky strands of spaghetti cling to the vibrant sauce, each bite offering a punch of umami from the anchovies, a hint of garlicky sweetness from the ramps, and a lingering heat. Serve it with a sprinkle of freshly grated Parmesan or a side of crusty bread to soak up every last drop.

Spaghetti with Ramps, Peas, and Mint

Moments like these call for dishes that whisper the essence of spring, a gentle reminder of the earth’s renewal. Spaghetti with ramps, peas, and mint is such a dish, blending the wild allure of ramps with the sweet simplicity of peas, all brightened by the freshness of mint.

Ingredients

• For the pasta:
  • 8 oz spaghetti
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 2 tbsp olive oil
  • 1 cup ramps, cleaned and chopped (bulbs and leaves separated)
  • 1 cup fresh peas
  • 1/4 cup fresh mint leaves, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup pasta water
  • 1/4 cup grated Parmesan cheese

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt and the spaghetti, cooking according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add the ramp bulbs and sauté for 2 minutes until softened.
3. Add the peas and ramp leaves to the skillet, cooking for another 3 minutes until the peas are bright green and tender.
4. Reserve 1/2 cup of pasta water, then drain the spaghetti and add it to the skillet with the vegetables.
5. Pour the reserved pasta water into the skillet, stirring to combine. Add 1/2 tsp salt, 1/4 tsp black pepper, and the chopped mint, tossing everything together gently.
6. Remove from heat and sprinkle with 1/4 cup grated Parmesan cheese, stirring until the cheese melts and coats the pasta evenly.

Fresh from the skillet, this dish offers a delightful contrast of textures—the tender spaghetti, the slight crunch of peas, and the softness of ramps. The mint adds a burst of freshness that elevates the earthy flavors, making it perfect for a light spring dinner served with a crisp white wine.

Spaghetti with Ramps and Sun-Dried Tomatoes

Kneading through the memories of spring, this dish brings together the wild allure of ramps with the deep, sun-kissed sweetness of tomatoes, all tangled in the comforting embrace of spaghetti. It’s a celebration of simplicity and the fleeting joys of seasonal ingredients.

Ingredients

• For the pasta:
  • 8 oz spaghetti
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 1/4 cup olive oil
  • 1/2 cup ramps, cleaned and chopped (bulbs and leaves separated)
  • 1/2 cup sun-dried tomatoes, thinly sliced
  • 1/4 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup pasta water
  • 1/4 cup grated Parmesan cheese

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tbsp salt.
2. Add 8 oz spaghetti to the boiling water. Cook for 8-10 minutes, stirring occasionally, until al dente. Reserve 1/4 cup pasta water before draining.
3. While the pasta cooks, heat 1/4 cup olive oil in a large skillet over medium heat. Add the ramp bulbs and 1/4 tsp red pepper flakes. Sauté for 2 minutes until fragrant.
4. Add the sun-dried tomatoes and ramp leaves to the skillet. Cook for another 2 minutes, stirring gently.
5. Season the mixture with 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine.
6. Add the drained spaghetti and reserved pasta water to the skillet. Toss everything together until the pasta is well coated.
7. Remove from heat and sprinkle with 1/4 cup grated Parmesan cheese. Toss once more before serving.

Al dente spaghetti carries the vibrant flavors of ramps and sun-dried tomatoes, with a slight kick from the red pepper flakes. Serve it with an extra drizzle of olive oil and a sprinkle of Parmesan for a dish that feels both rustic and refined.

Spaghetti with Ramps, Bacon, and Egg

Today feels like the perfect day to share a recipe that’s close to my heart, a dish that marries the simplicity of spaghetti with the earthy charm of ramps, the smoky depth of bacon, and the rich comfort of a softly cooked egg. It’s a meal that speaks of spring’s promise and the warmth of home.

Ingredients

• For the pasta:
  • 8 oz spaghetti
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 4 slices bacon, chopped
  • 1 bunch ramps, cleaned and chopped (bulbs and leaves separated)
  • 2 tbsp olive oil
  • 2 eggs
  • 1/4 tsp black pepper
  • 1/4 cup grated Parmesan cheese

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tbsp salt and 8 oz spaghetti, stirring occasionally to prevent sticking. Cook for 8-10 minutes or until al dente. Reserve 1/2 cup pasta water before draining.
2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 slices chopped bacon and cook until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside.
3. In the same skillet, add the chopped ramp bulbs and sauté for 2 minutes until softened. Tip: Ramps have a mild garlic flavor; sautéing them gently unlocks their sweetness.
4. Add the cooked spaghetti to the skillet with the ramp bulbs. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
5. Push the spaghetti to one side of the skillet. Crack 2 eggs into the empty space, cover the skillet, and cook for 3 minutes for runny yolks or 5 minutes for set yolks.
6. Remove from heat. Sprinkle with 1/4 tsp black pepper, the cooked bacon, and 1/4 cup grated Parmesan cheese. Gently toss to combine, allowing the egg yolk to coat the spaghetti.
7. Garnish with the chopped ramp leaves for a fresh, oniony crunch.

Unassuming at first glance, this dish reveals layers of flavor with each forkful—the smokiness of bacon, the pungent sweetness of ramps, and the silkiness of egg yolk weaving through al dente spaghetti. Serve it with a crisp white wine to cut through the richness, or enjoy it as is, a humble bowl of comfort that feels like a hug.

Spaghetti with Ramps and Wild Garlic Pesto

As the golden light of early summer filters through the kitchen window, there’s a quiet joy in preparing a dish that captures the essence of the season. Spaghetti with ramps and wild garlic pesto is a celebration of spring’s fleeting treasures, a simple yet profound meal that whispers of woodland walks and the first warm breezes.

Ingredients

• For the pesto:
  • 1 cup fresh wild garlic leaves, packed
  • 1/2 cup fresh ramp leaves, packed
  • 1/4 cup pine nuts
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 1/2 tsp salt
• For the pasta:
  • 12 oz spaghetti
  • 4 quarts water
  • 1 tbsp salt

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tbsp of salt.
2. While the water heats, combine wild garlic leaves, ramp leaves, pine nuts, Parmesan cheese, and 1/2 tsp salt in a food processor. Pulse until finely chopped.
3. With the processor running, slowly drizzle in the olive oil until the pesto is smooth. Tip: Scrape down the sides of the processor bowl occasionally to ensure even blending.
4. Add the spaghetti to the boiling water and cook for 8-10 minutes, or until al dente. Tip: Stir the pasta occasionally to prevent sticking.
5. Reserve 1/2 cup of pasta water, then drain the spaghetti and return it to the pot.
6. Add the pesto to the spaghetti, tossing to coat evenly. If the pesto is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached. Tip: The starch in the pasta water helps the pesto cling to the spaghetti.

Velvety and vibrant, this dish marries the earthy pungency of ramps and wild garlic with the comforting chew of perfectly cooked spaghetti. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last bit of pesto.

Spaghetti with Ramps, Sausage, and Fennel

Today feels like the perfect day to share a recipe that’s close to my heart, a dish that marries the simplicity of spaghetti with the bold flavors of spring. Spaghetti with ramps, sausage, and fennel is a celebration of seasonal ingredients, offering a comforting yet vibrant meal.

Ingredients

• For the pasta:
  • 12 oz spaghetti
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 1 lb Italian sausage, casings removed
  • 1 cup ramps, cleaned and chopped (bulbs and leaves separated)
  • 1 fennel bulb, thinly sliced
  • 3 tbsp olive oil
  • 1/2 tsp red pepper flakes
  • 1/2 cup chicken stock
  • 1/2 cup grated Parmesan cheese

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp of salt and the spaghetti, cooking according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat 3 tbsp of olive oil in a large skillet over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Add the ramp bulbs and sliced fennel to the skillet, sautéing until softened, about 3 minutes. Tip: Reserve some fennel fronds for garnish.
4. Stir in the red pepper flakes and chicken stock, simmering for 2 minutes to meld the flavors. Tip: The stock should reduce slightly but not completely evaporate.
5. Drain the pasta, reserving 1/2 cup of pasta water. Add the pasta to the skillet along with the ramp leaves, tossing to combine. Tip: The pasta water helps to create a silky sauce that coats the spaghetti.
6. Remove from heat and stir in the Parmesan cheese until melted and creamy.

Ladle the spaghetti into bowls, garnishing with the reserved fennel fronds. The dish boasts a delightful contrast of textures, from the tender pasta to the crisp fennel, with a flavor profile that’s both rich and refreshing. Serve it with a slice of crusty bread to soak up every last bit of sauce.

Spaghetti with Ramps and Roasted Cherry Tomatoes

Kneading through the memories of spring, this dish brings together the wild allure of ramps and the sweet burst of roasted cherry tomatoes, a testament to the simplicity of seasonal cooking.

Ingredients

• For the pasta:
  • 8 oz spaghetti
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 1 cup cherry tomatoes, halved
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 bunch ramps, cleaned and chopped (bulbs and leaves separated)
  • 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F (204°C).
2. Toss the cherry tomatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 20 minutes, or until the tomatoes are soft and slightly caramelized.
3. While the tomatoes roast, bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt and the spaghetti, cooking according to package instructions until al dente.
4. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the ramp bulbs and sauté for 2 minutes, until softened.
5. Add the ramp leaves to the skillet and cook for an additional 1 minute, just until wilted.
6. Drain the spaghetti, reserving 1/2 cup of the pasta water.
7. Add the drained spaghetti to the skillet with the ramps, along with the roasted cherry tomatoes and 1/4 cup of the reserved pasta water. Toss everything together gently to combine.
8. Remove from heat and stir in the grated Parmesan cheese until melted and creamy.

Just as the seasons blend, so do the flavors in this dish—the earthy ramps, the sweet tomatoes, and the creamy Parmesan create a harmony that’s both comforting and vibrant. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up the sauce.

Spaghetti with Ramps, Asparagus, and Lemon Zest

Evenings like these call for something light yet comforting, a dish that bridges the gap between the last chill of spring and the warmth of summer. Spaghetti with ramps, asparagus, and lemon zest is just that—a tender embrace of seasonal flavors.

Ingredients

• For the pasta:
  • 8 oz spaghetti
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 1 bunch ramps, cleaned and chopped (bulbs and leaves separated)
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1/2 tsp red pepper flakes
  • Zest of 1 lemon
  • 1/4 cup grated Parmesan cheese
  • Salt to taste

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt and the spaghetti, cooking according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add the ramp bulbs and red pepper flakes, sautéing until the bulbs are translucent, about 3 minutes.
3. Add the asparagus pieces to the skillet, cooking until bright green and slightly tender, about 4 minutes. Tip: To preserve their crunch, avoid overcooking the asparagus.
4. Drain the spaghetti, reserving 1/2 cup of the pasta water. Add the spaghetti to the skillet with the vegetables.
5. Toss the pasta with the vegetables, adding the reserved pasta water a little at a time to create a light sauce. Tip: The starch in the pasta water helps the sauce cling to the noodles.
6. Stir in the ramp leaves and lemon zest, cooking just until the leaves wilt, about 1 minute. Tip: Adding the lemon zest at the end preserves its bright flavor.
7. Remove from heat and sprinkle with grated Parmesan cheese, tossing to combine. Season with salt to taste.

Silky strands of spaghetti are enlivened by the peppery bite of ramps and the fresh snap of asparagus, while lemon zest adds a zesty lift. Serve this dish with a sprinkle of extra Parmesan and a glass of crisp white wine for a meal that feels like a gentle nod to the changing seasons.

Spaghetti with Ramps, Shrimp, and White Wine Sauce

Moments like these call for a dish that feels both comforting and a little luxurious, a meal that bridges the gap between the simplicity of pasta and the delicate flavors of the sea. This spaghetti dish, with its tender shrimp, wild ramps, and a light white wine sauce, is just that—a quiet celebration of spring’s fleeting gifts.

Ingredients

• For the pasta:
  • 8 oz spaghetti
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 1/2 lb shrimp, peeled and deveined
  • 1 cup ramps, cleaned and chopped (bulbs and leaves separated)
  • 2 tbsp olive oil
  • 1/2 cup dry white wine
  • 1/4 cup chicken stock
  • 2 tbsp unsalted butter
  • Salt to taste

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp of salt and the spaghetti, cooking until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat 2 tbsp of olive oil in a large skillet over medium heat. Add the ramp bulbs and sauté until softened, about 2 minutes.
3. Increase the heat to medium-high, add the shrimp, and cook until they turn pink, about 2 minutes per side. Remove the shrimp and set aside.
4. Deglaze the skillet with 1/2 cup of white wine, scraping up any browned bits. Let the wine reduce by half, about 2 minutes.
5. Stir in the chicken stock and ramp leaves, cooking until the leaves wilt, about 1 minute.
6. Reduce the heat to low and whisk in 2 tbsp of butter until the sauce emulsifies. Season with salt to taste.
7. Toss the drained spaghetti with the sauce, adding reserved pasta water as needed to loosen the sauce. Gently fold in the shrimp.

Perfectly al dente spaghetti cradles the shrimp and ramps in a sauce that’s rich yet bright, with the white wine offering a subtle acidity. Serve this dish with a sprinkle of freshly grated Parmesan or a drizzle of good olive oil for an extra layer of flavor.

Conclusion

Just like that, we’ve whisked through 13 mouthwatering spaghetti with ramps recipes that promise to spice up your kitchen adventures! Each dish offers a unique twist, ensuring there’s something for every palate. We’d love to hear which recipe stole your heart—drop a comment below. And if you’re as excited about these dishes as we are, don’t forget to share the love (and this article) on Pinterest. Happy cooking!