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Watercress and Tomato Pasta

Yield
Servings
Prep time
15 mins
Courses
Entrée | Side dishes | Vegetables
Source
Adapted from A Taste of Heaven and Earth by Bettina Vitella

Description

A zesty and unusual combination.

Ingredients

12 ozfettucine
1⁄4 lbspinach, stemmed, washed and coarsely chopped
4 Tolive oil
3 clvgarlic, minced
1⁄2 large red onion, chopped
8 large mushrooms, sliced
4 oil-packed sundried tomatoes, sliced
1⁄2 red bell pepper, diced
2 cpacked watercress leaves, cleaned
1⁄2 cparlsey, chopped
1 Tlemon juice
2 Ttamari
  cayenne pepper to taste

Instructions

Bring a large pot of water to a boil; add fettucine and cook until al dente, about 8 minutes. Drain well and set aside. Heat the oil in a large skillet or wok; saute onion 3 to 4 minutes, stirring frequently. Add garlic and cook a minute more. Add the mushrooms and tomatoes and cook over medium-high heat for 5-8 minutes or until the mushrooms are tender and browned. Mix in the red peppers, spinach, watercress and parsley and cook 5 minutes. Add the pasta, mixing in with tongs. Season with lemon juice, tamari and cayenne. Cook until heated through and serve.

Notes

Substitute reconstituted dried tomatoes for those packed in olive oil if desired.