Spinach Fettuccine with Grape Tomatoes and Watercress
The following recipe incorporates the following colors: Red.
- Ingredients
-
Amount Ingredient 1 1/2 pounds Florida grape tomatoes, quartered (about 1 quart) 2 cloves Florida garlic, smashed 6 tablespoons olive oil 3/4 teaspoon sea or kosher salt 1/4 teaspoon fresh-ground black pepper 1/2 cup Florida basil leaves, thinly sliced 3/4 pound spinach fettuccine 2 bunches Florida watercress, tough stems removed 1 lemon, juice of - Preparation
In a large bowl, toss the tomatoes with garlic, olive oil, 1/2 teaspoon of salt, pepper, lemon juice, and basil. Set the mixture aside. In a large pot of boiling, salted water, cook the spinach fettuccine until just done, around 12 minutes. Drain, return to the hot pan, and toss in the tomato mixture, watercress, and the remaining 1/4 teaspoon salt to taste. Garnish with fresh grated parmesan cheese.
- Yield
- 4 servings
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