Ramps with ziti, anchovies, and balsamic

1 - 5
PersonalPoints™ per serving
Total Time
20 min
15 min
5 min
You shouldn't think of this recipe as a pasta dish with a heavy sauce. Instead, it's like a warm pasta salad, the better to let the taste of the ramps shine through. Ramps look like small scallions but have a pungent, garlicky flavor that we can't get enough of. Their season is rather short though, so if you can't find any, you can use a combination of garlic and scallions instead. The ramps beautifully complement the funky anchovies and briny capers, as well as the sweet-tartness of the balsamic vinegar. It's one of the best ways we can think of to use up any leftover cooked pasta that you may have on hand.


Cooking spray

1 spray(s)

Fresh ramps

12 medium, white bits and greens separated, both thinly slice

Minced garlic

2 tsp

Anchovies canned in oil drained

2 item(s), minced


2 tsp, drained, rinsed and minced

Uncooked whole wheat pasta

8 oz, (ziti), cooked and drained

Fat-free reduced sodium chicken broth

¼ cup(s)

Balsamic vinegar

2 Tbsp


  1. Spray a large nonstick skillet with cooking spray; set over medium heat. Add white bits of ramps; cook 3 minutes, stirring often, until softened.
  2. Add garlic, anchovies and capers. Cook 1 minute, stirring often. Stir in cooked pasta and ramps’ greens. Cook 1 minute, stirring constantly, until wilted.
  3. Pour in broth and vinegar; continue cooking about 1 minute, stirring often, until sauce is bubbling and pasta has absorbed most of the liquid. Serving size: 1 1/4 cups