Gingered Zoodles with Ramps, Mushrooms and Tomatoes - Litchfield Farmers' Market

Ingredients

• 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