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Ramps are also known as wild leeks/wild onions and are beautiful spring greens that are harvested wildly (foraged). Preferring high altitude and low light ramps grow in rich moist soil. Ramps are a member of the allium family, which includes garlic and onions. Not surprising ramps have an undeniably garlicy flavor that makes them perfect for this Italian inspired dish. Spaghetti Rampa Aglio e Olio combines pasta, ramps, garlic and olive oil in this easy to prepare, flavorful recipe. Top with parmesan cheese or nutritional yeast for added flavor. Our recipe serves two but is easy multiply for more servings.

Always harvest sustainably. Vermont Fish and Wildlife Botanist Bob Popp says “leave the bulb in the ground and harvest only the leaves.” It is important not to over harvest in one spot. Check out this video series to learn how to grow your own ramps: Forest Farming Ramp Series


  • 6-8 ramps (about 2 chops chopped)
  • 2 cloves garlic, chopped
  • 2 – 3 Tbsp olive oil
  • 4 ounces (uncooked) whole grain spaghetti
  • salt & pepper to taste
  • (optional) parmesan cheese or nutritional yeast to top
Main Ingredient(s): Garlic, Ramps


  • Cook spaghetti following boxed directions until al dente. Drain pasta and run under cool water, set aside.
  • Wash ramps, shake water from leaves and slice thinly (1/4″). Peel and chop 2 cloves of garlic.
  • Heat olive oil in skillet on medium high heat, add garlic and let soften and begin to brown. Takes a minute or so. Add ramps, sauté. Ramps cook quickly after they begin to wilt add pasta, season with salt and pepper. Toss well to combine. Allow a couple of minutes to heat through before serving.
  • For added flavor top with parmesan cheese or nutritional yeast.
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VT Fresh is funded in part by the USDA’s Supplemental Nutrition Assistance Program (SNAP). USDA is an equal opportunity provider and employer. In Vermont, SNAP is called 3SquaresVT. It can help low income people buy foods for a better diet. To find out more, contact the Vermont Foodbank toll-free at 855-855-6181.

Published On: May 22, 2024