Name: Pasta with Fiddleheads and Ricotta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 8 ounces pasta (spaghetti or linguine) (Works well with long pasta shapes.); 8 ounces fiddleheads, cleaned and trimmed (Ensure cleaned well to remove grit.); 1 cup whole-milk ricotta (Use whole-milk for richness.); 2 tablespoons extra-virgin olive oil (For sautéing.); 2 tablespoons unsalted butter; 2 cloves garlic, thinly sliced (Watch for overcooking.); Zest and juice of 1 lemon (Provides bright flavor.); 1/4 cup freshly grated Parmesan, plus more for serving (Add extra for serving.); a pinch red pepper flakes (For a touch of heat.); to taste salt and freshly ground black pepper (Adjust seasoning as needed.); 2 tablespoons chopped parsley for garnish (For garnish.); 1/2 cup reserved pasta cooking water (To loosen the sauce.)

Description

A light and comforting spring pasta dish featuring seasonal fiddleheads, creamy ricotta, and bright lemon flavors, perfect for a quick weeknight dinner.

Ingredients

Pasta and Fiddleheads

8 ounces pasta (spaghetti or linguine) (Works well with long pasta shapes.)
8 ounces fiddleheads, cleaned and trimmed (Ensure cleaned well to remove grit.)

Creamy Sauce

1 cup whole-milk ricotta (Use whole-milk for richness.)
2 tablespoons extra-virgin olive oil (For sautéing.)
2 tablespoons unsalted butter
2 cloves garlic, thinly sliced (Watch for overcooking.)
Zest and juice of 1 lemon (Provides bright flavor.)
1/4 cup freshly grated Parmesan, plus more for serving (Add extra for serving.)
a pinch red pepper flakes (For a touch of heat.)
to taste salt and freshly ground black pepper (Adjust seasoning as needed.)
2 tablespoons chopped parsley for garnish (For garnish.)
1/2 cup reserved pasta cooking water (To loosen the sauce.)

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Instructions

Preparation

Clean fiddleheads by trimming brown ends and rinsing well under cold water.
Bring a large pot of salted water to a boil, add pasta and cook until just shy of al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
Blanch the fiddleheads in boiling water for 2 to 3 minutes until bright green and slightly tender. Transfer to an ice bath to stop cooking, then drain.

Cooking

In a large skillet, heat olive oil and butter over medium. Add garlic and red pepper flakes, cooking until fragrant.
Add the blanched fiddleheads to the skillet and sauté for 3 to 4 minutes until warmed through. Season with salt and pepper.
In a bowl, mix ricotta with lemon zest, lemon juice, and a few tablespoons of reserved pasta water until smooth and slightly loose.
Add drained pasta to the skillet with fiddleheads and toss. Remove from heat and add ricotta mixture and grated Parmesan. Toss, adding more reserved pasta water as needed to loosen.

Serving

Serve immediately topped with extra Parmesan and a sprinkle of parsley. Enjoy!

Notes

For added richness, consider swapping half the ricotta for mascarpone. Serve with crusty bread and a simple green salad for a complete meal.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner, Main Course
Cuisine: Italian