Watercress and Tomato Pasta

Serving size:


    • 12 oz
    • fettucine
    • 1⁄4 lb
    • spinach, stemmed, washed and coarsely chopped
    • 4 T
    • olive oil
    • 3 clv
    • garlic, minced
    • 1⁄2
    • large red onion, chopped
    • 8
    • large mushrooms, sliced
    • 4
    • oil-packed sundried tomatoes, sliced
    • 1⁄2
    • red 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
15 minutes
Ready in
15 minutes


A zesty and unusual combination.

Adapted from A Taste of Heaven and Earth by Bettina Vitella


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.


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