Spring Fiddlehead Pasta
Ingredients
Instructions
- Bring a large pot of generously salted water to a boil, add the pasta and cook until very al dente, about 9 minutes.
- Reserve 1/2 cup of the pasta water and drain the pasta.
- Combine the ricotta, lemon zest and a few grinds of black pepper in small bowl and set aside.
- Melt the butter in a large skillet over medium-high heat.
- Once the butter begins to foam, add the fiddleheads and sprinkle with pepper and 3/4 teaspoon of salt.
- Cook, stirring gently, until the fiddleheads are crisp-tender and caramelized, 3 to 4 minutes.
- Remove the skillet from the heat and transfer the fiddleheads to a bowl.
- Add the lemon juice, cooked pasta and reserved water to the skillet and return to medium-high heat.
- Bring to a simmer and cook until the sauce thickens slightly and the pasta is al dente.
- Add the ricotta mixture and lightly toss until the pasta is just coated.
- Divide the pasta among 4 bowls and top with the fiddleheads and a few grinds of black pepper.
Nutrition & Diet Analysis (per serving)
352
kcal
18% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).