Makes 2 servings
6 ounces whole wheat spaghetti
1-2 teaspoons extra-virgin olive oil, or as needed
2 cloves garlic, minced
2 1/2 ounces ramps, whites and greens separated
4 ounces fiddlehead ferns, trimmed
Salt and pepper to taste
Juice of 1/2 lemon
Zest of 1/2 lemon
Freshly grated Parmesan cheese (optional)
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 minutes.
Meanwhile, in a large saute pan, heat the oil over medium heat and add the garlic. Cook for about 1 minute until the garlic is fragrant. Add the fiddleheads and cook for 2-3 minutes until they have firmed up and turned bright green. Lightly season with salt and pepper. Add the whites of the ramps and cook for another minute then add the greens and cook for another 1-2 minutes until the greens have wilted. Add the lemon juice and stir to combine.
Drain the pasta, reserving a bit of the pasta water if necessary. Toss the pasta with the fiddleheads and ramps, adding a bit of the pasta water if the mixture is too dry. Check the seasonings and adjust as necessary. Top with the lemon zest and freshly grated Parmesan if desired.