Directions:
- Trim roots from ramps and slip off outer skin on bulbs if loose. Blanch ramps in a 6-quart pot of boiling salted water, 2 to 3 seconds, and transfer to a cutting board with tongs. Coarsely chop ramps and put in a blender with zest and oil.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 957.05 Kcal (4007 kJ) | ||
| Calories from fat | 330.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.68g | 56% | |
|---|---|---|---|
| Cholesterol | 9.76mg | 3% | |
| Sodium | 1591mg | 66% | |
| Potassium | 256.1mg | 5% | |
| Total Carbs | 121.03g | 40% | |
| Sugars | 12.87g | 51% | |
| Dietary Fiber | 9.07g | 36% | |
| Protein | 30.81g | 62% | |
| Vitamin C | 26.5mg | 44% | |
| Vitamin A | 3.8mg | 126% | |
| Iron | 9.1mg | 51% | |
| Calcium | 316.1mg | 32% | |
| Amount Per 100 g | |||
| Calories | 507.5 Kcal (2125 kJ) | ||
| Calories from fat | 175.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.45g | 56% | |
|---|---|---|---|
| Cholesterol | 5.17mg | 3% | |
| Sodium | 843.66mg | 66% | |
| Potassium | 135.8mg | 5% | |
| Total Carbs | 64.18g | 40% | |
| Sugars | 6.83g | 51% | |
| Dietary Fiber | 4.81g | 36% | |
| Protein | 16.34g | 62% | |
| Vitamin C | 14mg | 44% | |
| Vitamin A | 2mg | 126% | |
| Iron | 4.8mg | 51% | |
| Calcium | 167.6mg | 32% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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