1 bunch of Veggie Box ramps cleaned and trimmed 1 bunch of Veggie Box green garlic 1 bag of Veggie Box spinach (about 4 oz) 3 tablespoons olive oil plus more for serving Kosher salt to taste Freshly ground pepper to taste 1 pound linguine or other long pasta ˝ cup dry white wine 2 cups vegetable broth ˝ teaspoon red pepper flakes to taste ˝ cup heavy or whipping cream ˝ cup freshly grated Parmesan plus more to serve

Slice the ramps, in half crosswise, separating the whites and greens into separate parts. Very roughly chop the bulbs, leaving some large pieces. Very roughly chop the leaves, leaving most of the greens in large pieces. Slice the green garlic at the top of the light green part, and discard the dark green stem and leaves (or use for stock). Slice the green garlic. Heat the olive oil in a large skillet over medium heat. Add the white ramp bulbs, season with salt and pepper and sauté for about 5 minutes, then add the green garlic. After a few minutes, add the ramp leaves and spinach and saute everything for another few minutes until everything is tender. Meanwhile, bring a large pot of water to a boil. When it comes to a boil, add a generous amount of salt. Add the pasta cook according to package directions, just until al dente. Just before draining remove 1 cup of the cooking water, and after draining return the pasta to the pot. When the ramps are tender, turn the heat to high, add the white wine, and stir to reduce the wine by half and deglaze the pan. Scrape the ramps and remaining wine into the pot with the drained pasta, and place the pot over high heat. Add the broth, red pepper flakes, and about half a cup of the cooking water. Stir and toss until the liquid reduces a bit into a sauce and absorbs into the pasta, and the pasta become tender, adding more of the cooking water as needed/desired. Add the heavy cream, toss for another minute, then add the cheese, and stir until it melts into the sauce, and everything is hot and well combined. Serve hot, with extra grated parmesan, if desired.