Creamy Alfredo with Buttered Fiddlehead Ferns and Lemon Zest

Kelsey M

May 05, 2015

From the foraging of early spring, fiddleheads make a great accompaniment to this creamy alfredo dish.

5 oz Fiddlehead Ferns (can sub for chopped asparagus)

8 oz Linguine

4 TBSP Butter

1/2 Cup Heavy Cream

Zest of 1 Lemon

1/2 tsp Salt

1/4 tsp Freshly Grated Nutmeg

2 oz Freshly Grated Parmesan (about 1/3 Cup)

Pepper

In a medium pot, blanch the ferns in boiling water (it's important to fully cook them, as raw ferns can make you sick). Strain and rinse in a colander. Bring a pot of water and a handful of salt to boil...
See the full directions on my site

Nutritions

Calories
422

Sodium
1073mg
44% DV

Fat
34g
53% DV

Protein
19g
39% DV

Carbs
2g
0% DV

Fiber
0.9g
3% DV

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 22g 114%

Polysaturated Fat 1g 9%

Monosaturated Fat 10g 64%

Cholesterol 115mg 38%

Sodium 1073mg 44%

Potassium 89mg 2%

Protein 19g 39%

% DAILY VALUE^*

Total Carbohydrate

Fiber 0.9g 3%

Sugar 0.5g 1%

Vitamin A 1225IU 24%

Vitamin B6 0.04mg 2%

Vitamin C 0.9mg 1%

Calcium 577mg 57%

Iron 0.46mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.