Fiddlehead Pasta Primavera

Delight your taste buds with this vibrant and seasonal Fiddlehead Pasta Primavera, a recipe that perfectly celebrates spring's bounty! Featuring tender fiddleheads, crisp asparagus, sweet red bell peppers, and julienned carrots, this colorful dish pairs beautifully with al dente pasta and a light, tangy lemon-parmesan sauce. Ready in just 35 minutes, it's a quick yet elegant option for weeknight dinners or entertaining guests. The subtle earthiness of the fiddleheads adds a unique twist to this classic Italian-inspired pasta dish, while fresh parsley and optional red pepper flakes provide a bright and flavorful finish. Ideal as a vegetarian main course, this recipe is a must-try for anyone seeking a wholesome, vegetable-forward meal.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 cups Fiddleheads
• 12 ounces Penne pasta (or pasta of choice)
• 1 cup Carrots, julienned
• 1 Red bell pepper, thinly sliced
• 1 cup Asparagus, trimmed and cut into 2-inch pieces
• 3 cloves Garlic, minced
• 3 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 1 cup Parmesan cheese, grated
• 2 tablespoons Fresh parsley, chopped
• 0.5 teaspoons Crushed red pepper flakes (optional)
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper

Directions

Step 1

Rinse the fiddleheads thoroughly in cold water to remove any debris. Trim the ends if necessary.

Step 2

Bring a large pot of salted water to a boil. Blanch the fiddleheads for 2-3 minutes, then transfer them to an ice bath to stop cooking. Drain and set aside.

Step 3

In the same pot, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta, then set it aside.

Step 4

In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

Step 5

Add the carrots, red bell pepper, and asparagus to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.

Step 6

Stir in the blanched fiddleheads, lemon juice, salt, black pepper, and red pepper flakes (if using). Toss to combine and cook for another 2-3 minutes.

Step 7

Add the drained pasta to the skillet and toss everything together. If the mixture seems dry, add reserved pasta water a few tablespoons at a time until a light sauce coats the pasta.

Step 8

Remove from heat and stir in the grated Parmesan cheese and chopped parsley.

Step 9

Divide the pasta among plates and garnish with extra Parmesan, parsley, or a drizzle of olive oil if desired. Serve immediately.

Nutrition Facts

Serving size	1429.3 grams (1429.3g)

Amount per serving	% Daily Value*
Calories	1552

Total Fat 73.00g	94%
Saturated Fat 23.90g	119%
Polyunsaturated Fat 4.00g
Cholesterol 80mg	27%
Sodium 3894mg	169%
Total Carbohydrate 167.30g	61%
Dietary Fiber 31.50g	113%
Total Sugars 21.10g
Protein 80.20g	160%

Vitamin D 0IU	0%
Calcium 1190mg	92%
Iron 14mg	79%
Potassium 3183mg	68%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.9%

Protein: 19.5%

Carbs: 40.6%