Recipe a Day for May: Spinach Fettuccine with Grape Tomatoes and Watercress
|May 12, 2012||Posted by Sarah under Cooking, Recipes|
We occasionally talk about watercress on here, but how many of you have actually had any? Watercress is one of the oldest lettuces known to man! It has a peppery flavor and can be used in SO many recipes. Today I’m going to share Chef Justin’s Spinach Fettuccine with Grape Tomatoes recipe, which actually uses 2 bunches of yummy watercress! For more great watercress recipes, check out this site from one of my favorite Florida growers, B&W Quality Growers.
Spinach Fettuccine with Grape Tomatoes and Watercress
Yield 4 Servings
- 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 thin-sliced Florida basil leaves
- 3/4 pound spinach fettuccine
- 2 bunches Florida watercress, tough stems removed
- 1 lemon, juice of
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.