Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound (450 g ) fiddleheads , cleaned and trimmed
- 2 cloves garlic , minced
- 1 tablespoon olive oil
- 1 small onion
- 1 large portobello mushroom cap
- 170 g (6 ounces ) oil-packed sun-dried tomatoes
- ½ box of linguine
- 1 tablespoon toasted pine nuts
- 2 tablespoons Parmesan cheese
- Salt to taste
- Pepper to taste
Directions
Slice the mushrooms, onions, and sun-dried tomatoes into long strips and set aside.
Sauté the ferns and garlic in the olive oil for about 5 to 10 minutes.
Add the onions, and sauté until they start to wilt.
Add the mushrooms and sun-dried tomatoes. Continue to sauté for another 5 minutes or so.
Season with salt and pepper, toss in the pine nuts, add a splash of water, reduce heat and cover. Let sweat for about 10 minutes (or so).
During this, begin to cook the linguine so that it is ready when the topping is ready.
In a large bowl, add the veggies to the linguine, sprinkle on the cheese, and toss well.
Serve immediately.