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Watercress and Lemon Fettuccine

Andrew Chase
Photography by
Kevin Hewitt
Many people don't think of cooking watercress, but its mild, peppery flavour makes it quite versatile.


  • 3 bunches (each 6 oz/175 g) watercress
  • 1/4 cup  (60 mL)  butter
  • 3/4 tsp  (4 mL)  salt
  • 2 pkg  (each 350 g) fresh fettuccine
  • 1/2 cup  (125 mL)  whipping cream
  • 1/2 tsp  (2 mL)  grated lemon rind
  • 2 tsp  (10 mL)  lemon juice
  • 1/2 cup  (125 mL)  grated Parmesan cheese


Remove tough stems from watercress. In large pot of boiling salted water, boil watercress until almost tender, 2 to 3 minutes. Drain. Lightly press out extra water. Chop finely.

Melt butter in skillet over medium heat; cook watercress and salt, stirring occasionally, until soft, 5 to 7 minutes. Meanwhile, in large pot of boiling salted water, cook fettuccine according to package instructions; drain, reserving cupful of cooking water.

Add cream, lemon rind and juice to watercress; bring to simmer. Add fettuccine and toss, adding cooking water if necessary to keep moist. Stir in cheese and toss to coat.

Makes 4 to 5 main-course servings, or 6 to 8 first-course servings.

If dealing with a food allergy, intolerance or sensitivity or special dietary needs for a medical condition, always check the label of processed foods (including spices and condiments) to ensure that they’re free of potentially harmful ingredients. If you have any doubt about a product’s ingredients, contact the manufacturer.