Ramps with ziti, anchovies, and balsamic
5
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Cooking spray
1 spray(s)
Fresh ramps
12 medium, white bits and greens separated, both thinly slice
Jarred minced garlic
2 tsp
Anchovies packed in oil
2 item(s), minced
Capers
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
Instructions
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
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