Spaghetti with Ramps
• Kosher salt, to taste
• 1 lb. dry spaghetti or linguine
• 3 tbsp. extra-virgin olive oil
• 8 oz. fresh ramps
• 1 to 2 tbsp. red chile flakes
• 2 tbsp. dry breadcrumbs
Bring 6 quarts of water to a boil and add 2 tablespoons of salt. Add the spaghetti to the pot and cook according to the package instructions, until tender but still al dente.
Heat olive oil in a 12- to 14-inch sauté pan over medium high heat. Separate ramps by the white root ends and the leafy green top. Add root ends to the pan and sauté until tender.
Add salt and chile flakes. At the very end, add the greens and sauté until wilted. Drain pasta and add it to the sauté pan. Toss gently to coat the pasta with the sauce.
Divide pasta evenly among four warmed plates. Drizzle olive oil over top and sprinkle with breadcrumbs.
Nutrition information per serving:
Calories 637 Fat 14 g Sodium 507 mg
Carbohydrates 107 g Saturated fat 2 g Calcium 90 mg
Protein 20 g Cholesterol 0 mg Dietary fiber 7 g
Diabetic exchanges per serving: 7 bread/starch, 3 fat.