Linguine with Red, Yellow, and Orange Tomatoes |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
12 ounces linguine |
1/4 cup olive oil |
3 large garlic cloves, chopped |
1/2 teaspoon dried crushed red pepper |
4 cups diced seeded red, yellow, and orange tomatoes (about 2 pounds) |
1 tablespoon white balsamic vinegar |
1 large bunch watercress, trimmed |
1 cup finely grated parmesan cheese plus additional for serving |
Directions:
1. Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
2. Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and crushed pepper; stir 30 seconds. Add tomatoes; sauté just until heated through, about 2 minutes. Mix in vinegar; season sauce with salt and pepper.
3. Drain pasta and add to skillet; add watercress and 1 cup Parmesan cheese. Toss until watercress wilts and sauce coats pasta. Transfer to bowl. Serve, passing additional cheese separately.
4. One serving contains the following: 600.70 Calories (kcal), 35.7% Calories from Fat, 23.84 (g) Fat, 6.40 (g) Nutritional analysis provided by Self
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