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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. pasta
- 3 cups fiddleheads (cleaned)
- 4 Tbsp. butter
- 3 garlic cloves (minced)
- 3 Tbsp. lemon juice
- 1 tsp. lemon zest
- 1 cup Parmesan cheese (grated)
- salt
- pepper
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NutritionView More
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720Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories720Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol55mg18% |
| Sodium780mg33% |
| Potassium380mg11% |
| Protein28g |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate102g34% |
| Dietary Fiber5g20% |
| Sugars5g |
| Vitamin A15% |
| Vitamin C15% |
| Calcium40% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Mom’s Recipe App! 3 years ago
This recipe should be taken down. I used it, unfortunately, before doing some research on fiddleheads. Experts and chefs specifically state that due to the risk of food poisoning from fiddleheads, they should be boiled a minimum of 10 minutes and the water they are cooked in needs to be discarded, not used to cook the pasta in as directed here. This is terrible that this recipe hasn’t been deleted, because it’s a safety issue. People can get sick from this!