Spring Vegetable Tagliatelle

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.

Spring Vegetable Tagliatelle | Simply Fresh Dinners

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.

Spring Vegetable Tagliatelle | Simply Fresh Dinners

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.

Spring Vegetable Tagliatelle | Simply Fresh Dinners

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!


Spring Vegetable Tagliatelle
Recipe Type: Pasta
Author: Robyn Gleason
Prep time:
Cook time:
Total time:
Serves: 4
A fresh pasta dish making the most of Spring flavors. This quick, easy and healthy dish is very versatile so feel free to add mushrooms, chicken or shrimp.
  • 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
  1. Cook pasta according to pasta directions till al dente. Save 4 tablespoons of cooking water. Drain and rinse.
  2. [b]Important[/b] -Cook fiddleheads in a generous amount of boiling water for 5 minutes, or steam them for 5 – 7 minutes until tender.
  3. 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.
  4. 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.

Screenshot 2016-05-22 09.07.02

A Quick and Healthy Dish filled with Crisp Spring Veggies!


  • Reply
    Jennifer @ Seasons and Suppers
    May 22, 2016 at 10:55 am

    Just lovely! A perfect pasta dish for this time of year. Hope you’re enjoying this lovely weekend 🙂
    Jennifer @ Seasons and Suppers recently posted…Warm Rapini, Artichoke and Oka Cheese DipMy Profile

    • Reply
      May 23, 2016 at 6:35 am

      Thanks so much, Jennifer. I just love a summer pasta and didn’t write out a recipe for this before I started and just threw it all together with a lot of excitement, lol. Having a fabulous weekend and hope you are too. Isn’t this the best!! I’m finally thawed out, lol.
      Robyn recently posted…Spring Vegetable TagliatelleMy Profile

  • Reply
    Rebecca @ Strength and Sunshine
    May 22, 2016 at 11:59 am

    Beautiful, Robyn! I love a light fresh pasta dish!
    Rebecca @ Strength and Sunshine recently posted…Friday Finisher 5/20/16My Profile

  • Reply
    Blair @ The Seasoned Mom
    May 22, 2016 at 12:25 pm

    Sounds perfect! It’s healthy, fresh, and easy comfort food!!

    Hope you’re having a great weekend, Robyn!
    Blair @ The Seasoned Mom recently posted…Weekend Recap — Casey Turns 5!My Profile

    • Reply
      May 23, 2016 at 6:37 am

      Now that the warm weather is here I’m going for dishes that are SUPER simple and easy, Blair, lol. Who has time to cook! Have a great week 🙂
      Robyn recently posted…Spring Vegetable TagliatelleMy Profile

  • Reply
    May 22, 2016 at 2:15 pm

    Hi Robyn, I’m going to try and get my hands on some fiddleheads, they sound so interesting. Love this fresh pasta dish filled with veggies. Love the nutrition facts and calorie info too.
    cheri recently posted…Cottage Cooking Club and Jamie’s Food RevolutionMy Profile

    • Reply
      May 23, 2016 at 6:39 am

      Asparagus will do wonderfully if you can’t, Cheri. I think I’d love some leftover salmon in this dish, too. I’m going to be addition the calorie count to all of my recipes from now on. Glad you find it helpful! All settled in?
      Robyn recently posted…Spring Vegetable TagliatelleMy Profile

  • Reply
    Anita Rivera
    May 22, 2016 at 3:23 pm

    Good afternoon my dear! Did you have a good Sunday morning? We had a fabulous weekend of glorious gardening. NOW, it’s time to eat after such a work out, and your place is the first stop for me. This looks EASY and great!!!

    • Reply
      May 23, 2016 at 6:50 am

      Had a great day yesterday, Anita, and even slept in till 7 am this morning, lol. Isn’t it great to be out and about in the gorgeous sunshine? Have a wonderful week!
      Robyn recently posted…Spring Vegetable TagliatelleMy Profile

  • Reply
    May 22, 2016 at 6:16 pm

    This is like spring on a plate, those fiddleheads are incredible, I imagine there are so many nutrients packed in those little spirals 🙂
    sue|theviewfromgreatisland recently posted…Spicy Fruit SalsaMy Profile

    • Reply
      May 23, 2016 at 6:59 am

      I’m embarrassed to say that I didn’t check the nutrients until now, Sue! And yes, they have loads of nutrients so I will add them to the post. Vitamin A and C along with potassium, iron, copper and much more. Thank you! Don’t you love when you are reminded that what comes from the ground is what’s best for us?
      Robyn recently posted…Spring Vegetable TagliatelleMy Profile

  • Reply
    Tricia @ Saving room for dessert
    May 23, 2016 at 7:00 am

    This is pretty enough to serve to company or throw together for a weeknight meal. Beautiful!

    • Reply
      May 23, 2016 at 9:20 am

      Thanks so much, Tricia. Isn’t it great to have such easy, light meals at this time of year?!

  • Reply
    May 23, 2016 at 2:47 pm

    I have never used nor eaten fiddleheads! This recipe looks so spring-like and light.
    Mindy recently posted…Simply: SignsMy Profile

    • Reply
      May 25, 2016 at 3:59 am

      I had never heard of them when I was out west, Mindy. They are such a fun treat. And all the more special because they only have about one month of the year when you can eat them!

  • Reply
    Geraldine | Green Valley Kitchen
    May 23, 2016 at 9:30 pm

    You know I’m a huge fan of the fast pasta dishes, Robyn, so this is right up my alley. Love all the flavors and I am going to seek out those fiddleheads! I love how pretty and fresh this dish looks too – gorgeous!
    Geraldine | Green Valley Kitchen recently posted…Roasted New Potatoes With Parmesan And Fresh HerbsMy Profile

    • Reply
      May 25, 2016 at 4:00 am

      I thought of you when I was looking at the finished photos, Geraldine, and thought it looked like something you would make 🙂 Thanks so much for your kind words! What would life be without our pasta? lol

  • Reply
    May 24, 2016 at 12:55 am

    I’m loving all these bright and fresh seasonal recipes you’re coming up with, this pasta looks incredible!
    Sara recently posted…Cilantro Lime Shrimp with Mango Avocado SalsaMy Profile

    • Reply
      May 25, 2016 at 4:02 am

      Thanks so much, Sara. I’m so inspired by the farms. Something wonderful happens when you’re around all that beautiful, fresh produce going straight from the fields into my shopping bags. 🙂

  • Reply
    Chris Scheuer
    May 24, 2016 at 8:45 am

    I’ve never tried fiddleheads but you’ve really got me intrigued now and I’ll be on the lookout for them. This sounds wonderful, love tagliatelle!

    • Reply
      May 25, 2016 at 4:04 am

      I have to confess to loving all pasta, Chris, and I’m so glad there are things like quinoa pasta now so I can have a second helping guilt-free! I think the fiddlehead season is almost over now – it only lasts a month. Next year, I’ll give you a heads up so you can find some!

  • Reply
    John/Kitchen Riffs
    May 25, 2016 at 12:07 pm

    Love wild spring greens! Ramps and fiddleheads are hard to find (seem to be at farmer’s markets only a week or two around here), but so good. Lovely idea to use fiddleheads in pasta — such a nice combo of flavors. Thanks for this.
    John/Kitchen Riffs recently posted…Strawberry-Chipotle Soup with MintMy Profile

    • Reply
      May 25, 2016 at 5:07 pm

      The fiddleheads and ramps sure go in a hurry, don’t they, John? I tried to get some last year but I was too late. This dish came together so easily, it just seemed like a natural. Thanks for popping by 🙂

  • Reply
    Amy | Club Narwhal
    May 26, 2016 at 1:22 pm

    Those fiddleheads are GORGEOUS (and I can’t believe I’ve never cooked with them before ;)! What a beautiful pasta dish. I love all he veggies and gorgeous colors!

    • Reply
      May 28, 2016 at 9:22 am

      This season was the first time I was able to get my hands on some, Amy, and I just loved them! I am going to be dreaming of them now till next Spring, lol. Happy Memorial Day to you!
      Robyn recently posted…Quick Pickled AsparagusMy Profile

  • Reply
    Debbie Harris
    May 27, 2016 at 10:24 am

    Hi Robyn, I came over to copy this recipe and will be trying it over the weekend. I’m sure I will not be able to find the fiddleheads here in our area, so asparagus will have to do, but that’s no problem.
    Such a beautiful and delicious looking plate.

    Have a beautiful and safe weekend.
    Joy! Debbie
    Debbie Harris recently posted…Leaving A Legacy~My Profile

    • Reply
      May 27, 2016 at 1:36 pm

      Hi Debbie,
      You’ve been on my mind so much as I was wondering how your return trip was going. Glad to hear you’re home! You won’t find fiddleheads but you can definitely use asparagus, peas, maybe some edamame and if you like, toss in some chicken or shrimp 🙂 I love when you make my recipes. If you take a pic, I’ll post it 🙂 Enjoy your weekend with family!

  • Reply
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  • Reply
    May 28, 2016 at 10:09 am

    Hi Robyn,
    This Spring vegetable salad sounds so tasty and healthy. This would be great on a hot summer day. Thanks for sharing on Real Food Fridays. Pinned & tweeted. Have a healthy, happy & blessed Memorial Day weekend!
    Marla recently posted…Real Food Fridays #141 – Celebrate The Organic WayMy Profile

  • Reply
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  • Reply
    Celeste | The Whole Serving
    June 4, 2016 at 7:27 pm

    I’ve never had fiddleheads, but I would love to give them a try. This recipe looks so fresh and good for you. Pinned for later, but not to much later.

    • Reply
      June 7, 2016 at 2:29 pm

      Thanks, Celeste! They were a wonderful surprise and I can’t wait to try something new with them next year.

  • Reply
    June 5, 2016 at 11:44 am

    I have never seen or eaten fiddleheads. I keep my eyes out for them, but have yet to see them here. I’ll keep looking for them, though. Looks delicious!

    • Reply
      June 7, 2016 at 2:26 pm

      You have to wait till next year now, Christie. They come and go in 3 weeks. Sneaky little things, lol.

  • Reply
    Karen (Back Road Journal)
    March 1, 2017 at 2:54 pm

    No fiddleheads here in Florida but I did enjoy them when we lived in New Hampshire although even then they were hard to find…you had to go to a specialty market. You always knew spring was well underway when you saw them on a menu. I’m sure your pasta was delicious…it would be even without them.
    Karen (Back Road Journal) recently posted…Spinach And Cheese Stuffed Shells With Two SaucesMy Profile

  • Reply
    March 10, 2017 at 12:43 am

    Fiddleheads? I had to check out your previous post to figure out what they are. Wow, I have never heard of such a vegetable. What a pretty picture your dish makes!
    Marcellina recently posted…In my KitchenMy Profile

    • Reply
      March 10, 2017 at 7:43 am

      Hi Marcellina,
      I just discovered fiddleheads in the couple years too. And they are so uniquely delicious – especially roasted! Thanks so much for your visit 🙂

  • Reply
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