1/4 lb spinach, stemmed, washed and coarsely chopped
4 T olive oil
3 clv garlic, minced
1/2large red onion, chopped
8large mushrooms, sliced
4oil-packed sundried tomatoes, sliced
1/2red bell pepper, diced
2 c packed watercress leaves, cleaned
1/2 c parlsey, chopped
1 T lemon juice
2 T tamari
cayenne pepper to taste
Watercress and Tomato Pasta Directions
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.