I'm on my way home with an overstuffed grocery bag in my lap. A smell that's a cross between fresh chives and garlic is filling the cab and I'm hoping the driver won't kick me out before we reach my front door.

The odor is coming from a large bunch of fresh ramps, also known as spring onions or wild leek. They're a wild-growing member of the onion family, foraged from woods across the U.S. and Canada, and they're in season right now.

The annual events at which they're celebrated are often called "Stinkfest" for good reason. These little guys might not be ideal for a romantic dinner menu for two, but they sure do pack plenty of flavor into this fresh pasta dish that I just created, and they go beautifully with other seasonal Spring veggies like asparagus and peas as well as thinly sliced prosciutto and fresh fettuccine.

Spring vegetables are tender, bright green and full of vitamins C and K and essential minerals like folate and maganese that do everything from combating cancer and protecting your heart to fighting wrinkles. Liven up your dinner table with up some spring freshness of your own in less than 15 minutes – it's so simple.

Get the Primavera Pasta recipe after the jump.

Primavera Pasta

Serves 4

1 8-ounce package fresh pasta, such as fettuccine
1 tablespoon olive oil
1 pound asparagus, trimmed, cut into thirds
1 cup fresh peas
8 fresh ramps, trimmed, cut into thirds
1/2 teaspoon salt
8 ounces fresh goat cheese, cut into pieces
4 slices of prosciutto, trimmed and thinly sliced
Zest of one lemon
1 tablespoon lemon juice
1/4 teaspoon freshly ground pepper

Cook the pasta according to the package instructions. Reserve ¼ cup of the pasta water, then drain the pasta and set aside. Heat the oil in a large skillet over high heat. Add the asparagus and cook 1 to 2 minutes until the asparagus begins to brown and soften.

Add the peas, ramps, and salt and cook an addition 1 to 2 minutes longer. Add the pasta and the pasta water. Toss well to coat. Add in the goat cheese, prosciutto, lemon zest and juice and black pepper. Toss well and serve immediately.

Learn more about Jennifer at skinnychef.com, and read her exclusive Slashfood blogs every Monday and Friday.

Try Slashfood's Ramp Resto recipe.