Vegan Ramp Pasta Recipe

Prepare the ramps:
1 Thoroughly clean the ramps. Cut off the very end of the root. Cut the white and pink parts from leafy greens and set aside. Roughly chop the leafy green part of the ramps and transfer to a bowl. Finely mince the white and pink root ends.
2 To the bowl of leafy ramp greens, add the parsley and lemon juice. Toss to combine and set aside.
Start the sauce:
4 Heat 1 tablespoon extra virgin olive oil in a wide pot over medium heat. Once hot, add the minced white parts of the ramps along with the onion. Sauté for 5 minutes until the onion becomes translucent. Add a pinch of salt.
5 Add the zucchini and sauté for 5 minutes. Season well with salt.
6 Add the cherry tomatoes, chickpeas, sun-dried tomatoes, and crushed red pepper to taste. Toss to combine and cook for 5–6 minutes until the tomato skins begin to split. Season with salt and pepper.
7 Pour in the water and bring to a boil. Reduce the heat to low and simmer for 20–30 minutes until the tomatoes break down and the liquid reduces. Mash a few of the tomatoes periodically as the sauce simmers. Taste and add salt, pepper, and crushed red pepper.
Cook the pasta:
9 Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions. Reserve ¼ cup of the pasta water and then drain the pasta.
Finish the pasta:
11 Taste the sauce once more and season. Add the ramp and parsley mixture and toss to incorporate into the sauce. As soon as the ramp greens wilt, add the cooked pasta and toss to coat, adding pasta water if needed. Turn off the heat.
To serve:
13 Transfer the pasta to a large serving platter. Serve with grated Parmesan cheese if desired. Enjoy!