Spinach Fettuccine with Grape Tomatoes and Watercress

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MMMMM----- Exported for Meal-Master by Living Cookbook

 

Title: Spinach Fettuccine with Grape Tomatoes and Watercress

Categories:

Yield: 4 Servings

 

1 1/2 lb Florida grape tomatoes

- -- quartered (about

- 1 quart)

2 Florida garlic -- smashed

6 T olive oil

3/4 t sea or kosher salt

1/4 t fresh-ground black pepper

1/2 c thin-sliced Florida basil

- leaves

1/4 lb spinach fettuccine

2 Florida watercress --

- tough stems removed

1 lemon -- juice of

 

In a large bowl, toss 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 hot pan, and toss

in tomato mixture, watercress, and remaining 1/4 teaspoon salt, to

taste. Garnish with fresh grated parmesan cheese. Serves 4.

 

Nutrition (calculated from recipe ingredients)

-------------

Calories: 183

Calories From Fat: 179

Total Fat: 20.3g

Cholesterol: 0mg

Sodium: <1mg

Potassium: 20.2mg

Carbohydrates: 1.4g

Fiber: <1g

Sugar: <1g

Protein: <1g

 

Recipe Author: by Chef Justin Timineri Florida's Culinary Ambassador

 

Recipe Source: floridamagazine.com

 

Web Page: http://www.floridamagazine.com/recipes/sept2007.html

 

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