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Categories:
linguine trimmed watercress tomatoes basil extra-virgin olive oil salt Parmesan cheese ground pepper
Viewed: 35 - Published at: 5 years agoIngredients
- 8 ounces linguine, uncooked
- 3 cups loosely packed spinach leaves
- 2 cups trimmed watercress
- 2 large plum tomatoes, each cut into 8 wedges
- 3/4 cup loosely packed sliced fresh basil leaves
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon salt
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon ground pepper
Method
- Cook linguine according to package directions, omitting salt and fat. Set aside, and keep warm.
- Combine spinach and next 5 ingredients in a large bowl; toss well. Add linguine to spinach mixture; sprinkle with Parmesan cheese and pepper, tossing well. Serve immediately.
