Note: “The season for morels and ramps is very short, and they don’t keep well,” writes Beth Dooley in “Minnesota’s Bounty.” “You won’t find them in supermarkets; they are farmers market specialties.”
• 8 oz. small pasta
• 1 tbsp. extra-virgin olive oil
• 1 oz. prosciutto, chopped
• 1 lb. ramps, cleaned and chopped
• 3 to 4 morel mushrooms, cleaned and diced
• Salt and freshly ground pepper
• 1/4 c. freshly shredded Parmesan cheese
In a large pot of rapidly boiling, lightly salted water, cook pasta until it is al dente (or tender), but not too soft. Drain pasta, reserving 1/4 cup of pasta cooking water.
Heat oil in a large, heavy skillet over low-medium heat, and sauté prosciutto, ramps and morels, tossing lightly to coat them in the oil. Cover and continue cooking until ramps are soft and morels are very tender, 20 to 25 minutes. Add about 1/4 cup of the pasta cooking water, and simmer until water is reduced by half. Toss in pasta, season with salt and pepper and serve with shredded Parmesan.
Nutrition information per serving:
Calories 370 Fat 8 g Sodium 462 mg Saturated fat 2 g
Carbohydrates 59 g Calcium 274 mg
Protein 16 g Cholesterol 8 mg Dietary fiber 7 g
Diabetic exchanges per serving: 3 vegetable, 3 bread/starch, 1 ½ fat.