Watercress and Lemon Fettuccine
- Vegetable recipes
- Peanut free
- Nut free
- Easy recipes
Many people don't think of cooking watercress, but its mild, peppery flavour makes it quite versatile.
Ingredients
- 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
Preparation
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.
Advertisement
_
Newest Recipes
-
Pie Iron Chocolate "Cheesecake"
This campfire take on stuffed french toast improves on the plain bread traditionally used in pie... -
Chilled Carrot Soup
A simple way to enjoy all the fibre and sweetness of a carrot is in an easy soup, a cool refresher... -
Salmon Ceviche Towers
Citrus-juice acid cooks the proteins in raw seafood, similar to what heat does during the cooking... -
Spring Dandelion Fettuccine
Early dandelion greens have a pleasant bitterness that pairs well with other rich strong flavours,...