Gingered Zoodles with Ramps, Mushrooms and Tomatoes

Serves 2
1 tablespoon good green olive oil
1 tablespoon unsalted butter
2 tablespoons fresh ginger, minced
6 to 8 ramps, stem and bulb minced, leaves separated and slice lengthwise
1 cup dry white wine
12 oz. firm mushrooms, sliced
2 cups diced tomatoes, drained
10 - 12 oz. zoodles, approximately 3 small to medium zucchini, spiralized
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese

1. Leave the zucchini out for an hour to become completely room temperature.
2. ​Add the oil and the butter to a large saucepan over medium heat.
3. Add the ginger to the liquids and sauté until fragrant.
4. ​Set aside the ramp leaves and add the diced stem and bulb to the saucepan. Sauté until transparent.
5. Add the mushrooms to the saucepan and sauté until the have released and reabsorbed their liquid, approximately 4 to 6 minutes.
6. ​Add the wine to the saucepan and cook until reduced by half.
7. Add the tomatoes and the ramp leaves to the saucepan and cook, stirring lightly, for another 2 to 3 minutes.
8. ​Turn the heat off and add the zoodles to the saucepan. Toss with the vegetables quickly for maybe 30 seconds.
9. Transfer to serving bowls and sprinkle with Parmesan cheese.