Spinach Fettuccine with Grape Tomatoes and Watercress
Ingredients:
1 1/2 pounds Grape tomatoes, quartered (about 1 quart)3 tablespoons Original Garlic Joy
3 tablespoons Olive oil
3/4 teaspoon Sea or kosher salt
1/4 teaspoon Fresh-ground black pepper
1/2 cup Basil leaves, thinly sliced
3/4 pound Spinach fettuccine
2 bunches Watercress, tough stems removed
1 lemon, juice of
Preparation:
1. In a large bowl, toss the tomatoes with Original Garlic Joy, olive oil, 1/2 teaspoon of salt, pepper, lemon juice, and basil. Set aside.2. In a large pot of boiling, salted water, cook the spinach fettuccine until just done, around 12 minutes, drain.
3. Return to hot pan, and toss with tomato mixture, watercress, and the remaining 1/4 teaspoon salt to taste. Garnish with fresh grated Parmesan cheese.
Yield 4 servings