Whole Wheat Spaghetti with Fiddleheads & Spring Onions

Whole Wheat Spaghetti with Fiddleheads

& Spring Onions

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Fiddleheads are the curled fronds of young ferns, harvested before the leaves have a chance to grow and unroll. The name ‘fiddlehead’ comes from their resemblance to the scroll (the spiraled, decorative top) of a violin or fiddle. This vegetable was a staple in Native American, Asian and European cooking. Here, it’s a simple, elegant addition to this wholesome spring pasta.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Whole Wheat Spaghetti with Fiddleheads & Spring Onions
Title
  • 3 cloves Garlic
  • 2 Purple Spring Onions
  • 1 15-Ounce Can Cannellini Beans
  • 1 bunch Lemon Basil
  • 1 Lemon
  • 2 oz Fiddlehead Ferns
  • 8 oz Whole Wheat Spaghetti
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Butter
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and mince the garlic. Cut off and discard the root and just a little of the green tips of the spring onions; peel off and discard the outermost layer then thinly slice the onion on an angle. (Reserve a pinch of the green parts for garnish.) Drain and rinse the beans. Pick the basil leaves off the stems; discard the stems. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds.
Prepare the fiddlehead ferns:
2 Prepare the fiddlehead ferns:
Cut off and discard the woody ends of the fiddlehead ferns. Working one at a time, unroll each fern and remove and discard any dirt or fuzzy parts. Submerge the fiddleheads in cold water and swish them around to remove any fuzz still clinging to them; drain the ferns thoroughly. Repeat this process until the ferns come out completely clean. Transfer to a paper towel until ready to use.
Cook the pasta:
3 Cook the pasta:
Once the water is boiling, add the pasta and cook 9 to 11 minutes, or until almost al dente. Reserve ½ cup of the pasta cooking water and drain the pasta thoroughly. Set aside as you continue cooking.
Cook the fiddlehead ferns:
4 Cook the fiddlehead ferns:
Once the pasta is drained, in a large pan, (nonstick, if you have one) heat 2 teaspoons of olive oil on medium-high until hot. Add the fiddlehead ferns and cook 2 to 3 minutes, or until browned.
Add the aromatics & pasta:
5 Add the aromatics & pasta:
To the pan with the fiddleheads, add the garlic and spring onions. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant and softened. Add the drained pasta, beans, lemon zest, the juice of 2 lemon wedges and ½ cup of reserved cooking water. Cook, tossing to coat, 1 to 2 minutes, or until the pasta absorbs any remaining liquid. (If desired, you may add more pasta water to achieve your ideal consistency.) Remove from heat.
Finish & plate your dish:
6 Finish & plate your dish:
Off the heat, stir the butter, lemon basil (roughly chopping or tearing the leaves just before adding, if you’d like) and half the Parmesan cheese into the pasta, stirring until thoroughly combined. Season with salt and pepper to taste. To plate your dish, divide the pasta between 2 plates. Garnish with the reserved green parts of the onions and remaining Parmesan cheese and lemon wedges. Enjoy!

Tips from Home Chefs

Get Plans

Whole Wheat Spaghetti with Fiddleheads

Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and mince the garlic. Cut off and discard the root and just a little of the green tips of the spring onions; peel off and discard the outermost layer then thinly slice the onion on an angle. (Reserve a pinch of the green parts for garnish.) Drain and rinse the beans. Pick the basil leaves off the stems; discard the stems. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds.
2 Prepare the fiddlehead ferns:
Cut off and discard the woody ends of the fiddlehead ferns. Working one at a time, unroll each fern and remove and discard any dirt or fuzzy parts. Submerge the fiddleheads in cold water and swish them around to remove any fuzz still clinging to them; drain the ferns thoroughly. Repeat this process until the ferns come out completely clean. Transfer to a paper towel until ready to use.
Prepare the fiddlehead ferns:
Cook the pasta:
3 Cook the pasta:
Once the water is boiling, add the pasta and cook 9 to 11 minutes, or until almost al dente. Reserve ½ cup of the pasta cooking water and drain the pasta thoroughly. Set aside as you continue cooking.
4 Cook the fiddlehead ferns:
Once the pasta is drained, in a large pan, (nonstick, if you have one) heat 2 teaspoons of olive oil on medium-high until hot. Add the fiddlehead ferns and cook 2 to 3 minutes, or until browned.
Cook the fiddlehead ferns:
Add the aromatics & pasta:
5 Add the aromatics & pasta:
To the pan with the fiddleheads, add the garlic and spring onions. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant and softened. Add the drained pasta, beans, lemon zest, the juice of 2 lemon wedges and ½ cup of reserved cooking water. Cook, tossing to coat, 1 to 2 minutes, or until the pasta absorbs any remaining liquid. (If desired, you may add more pasta water to achieve your ideal consistency.) Remove from heat.
6 Finish & plate your dish:
Off the heat, stir the butter, lemon basil (roughly chopping or tearing the leaves just before adding, if you’d like) and half the Parmesan cheese into the pasta, stirring until thoroughly combined. Season with salt and pepper to taste. To plate your dish, divide the pasta between 2 plates. Garnish with the reserved green parts of the onions and remaining Parmesan cheese and lemon wedges. Enjoy!
Finish & plate your dish:
Browse Steps
1 of 6