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.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
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
Instructions
Rinse the fiddleheads thoroughly in cold water to remove any debris. Trim the ends if necessary.
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.
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.
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
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.
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.
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.
Remove from heat and stir in the grated Parmesan cheese and chopped parsley.
Divide the pasta among plates and garnish with extra Parmesan, parsley, or a drizzle of olive oil if desired. Serve immediately.
Nutrition Facts
Calories |
363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 859 mg | 37% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 5.0 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 636 mg | 14% | |
*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.
