Easy Lemon Garlic Spaghetti with Fiddleheads recipe. Buttery crisp fiddleheads are served with lemon garlic spaghetti in a simple dish, perfect for Spring fiddleheads at the market.
2cupsfresh fiddlehead fernswashed and ends trimmed
1poundspaghetti
3clovesgarlicminced
1/4cupolive oil
2tablespoonsbutter
2tablespoonsfresh lemon juice
1/2teaspoonsalt
1/4teaspoonblack pepper
Grated Parmesan cheese to sprinkle on top(optional)
Instructions
Bring a large pot of salted water to a boil. Add fiddleheads and spaghetti, cooking until pasta is al-dente, about 10 minutes. Drain, saving ¼ cup of the pasta water.
In a large skillet over medium heat add the minced garlic, olive oil, butter, lemon juice, salt and pepper, mixing until garlic is lightly sauteed and butter is melted.
Add spaghetti and fiddleheads into the skillet, along with the pasta water, and stir to fully coat the pasta in the sauce. Taste, adding more salt if needed.
Serve on plates with a sprinkle of parmesan cheese on top.