I loved those roasted Spring vegetables that I made this week so much that I decided I had to combine them with one of my favorite ingredients – pasta! Now if you can’t get your hands on fiddleheads, no worries – asparagus substitutes beautifully as the main ingredient in this crisp, healthy deliciousness.
This is another quick and simple meal for you that screams with flavor and freshness. I’ve sauteed fiddleheads, asparagus, peas, red pepper flakes and garlic then added the al dente pasta and topped with fresh, chopped tomatoes, basil and green onions. Done!
Ooops, don’t forget to boil or steam your fiddleheads if you’re using them. These are coming from the wild and require an extra 5 minutes of care. Read here about this important step.
I used tagliatelle pasta but any type will do. Quinoa pasta would be the healthiest choice. If you’ve got some big eaters in the family who require a little more you can toss in some shrimp or chicken. This is a versatile dish that you can play with and definitely make your own.
Some important nutritional facts from nutritionandyou.com:
The curly shoots are a good source of Vitamin A and C. Also a good way to get your electrolytes especially potassium, iron, magnesium and copper. Good for your heart, your vision and protects against certain types of cancer. Read more here about this healthy little frond.
Have you tried fiddleheads yet? Are you a pasta lover too? If you love creating your own pasta recipes, share them with me on Instagram and I’ll share with my followers. Just hashtag #simplyfreshdinners. Cheers!
- 14 ounces pasta (I used tagliatelle but you can use whatever you like)
- 2 cup fiddleheads – [b]Important [/b]- Using your fingers, remove as much of the brown papery husk on the fiddlehead as possible.
- Wash the fiddleheads in several changes of fresh, cold water to remove any residual husk or dirt.
- 1 cup of asparagus, washed, woody ends cut off, cut into 11/2 inch pieces. (Use more if you don’t have fiddleheads)
- 1/2 cup peas ( I used frozen petit pois)
- 1.5 tablespoon extra virgin olive oil
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 lemon, you’ll need the zest from half the lemon and the juice from the whole lemon
- sea salt and freshly ground black pepper to taste
- 1 tomato, diced up finely
- 2 green onions, chopped
- a handful of fresh basil, chopped
- Cook pasta according to pasta directions till al dente. Save 4 tablespoons of cooking water. Drain and rinse.
- [b]Important[/b] -Cook fiddleheads in a generous amount of boiling water for 5 minutes, or steam them for 5 – 7 minutes until tender.
- Heat extra virgin olive oil in large saucepan on medium high heat. Add garlic and red pepper flakes for 1 minute. Add asparagus, peas, salt and pepper, zest from half the lemon, and juice from the whole lemon and pasta water. Cook on medium heat for 3 minutes. Add fiddleheads and cook an additional 2 minutes.
- Add cooked pasta tossing well to let the pasta soak up the flavors of the dish. Remove from heat, serve in individual bowls and top with chopped tomatoes and green onions.