Friday, November 8, 2013
Farfalle with Watercress, Cherry Tomatoes and Feta Cheese
I am a huge fan of pasta and cheese. I found this healthy recipe online when I was actually looking up what you would use watercress in. I hadn't tried watercress before so I was determined to give it a shot. This is a very refreshing dish and is actually kind of light. You won't feel bad after eating this one.
FARFALLE WITH WATERCRESS, CHERRY TOMATOES AND FETA
8 oz Farfalle Pasta
1 c Feta, crumbled
2 pints Cherry Tomatoes, sliced in half
3 c Watercress Leaves (from about 2 bunches)
1/4 tsp Ground Black Pepper
Sea Salt to taste
Cook Farfalle in salted boiling water on the stove to your desired doneness (most brands cook to al dente in about 6 minutes even if the package doesn't say so). Reserve 1/4 c of the pasta water. Wait to drain until you've read the following instructions.
In a large bowl, place feta. Top with watercress. Pour pasta water over Watercress. This will allow it to wilt a little.
Place tomatoes in colander. Drain the cooked pasta over the tomatoes to create a quick blanch. Toss with Watercress mix, sprinkle on Pepper. Add a sprinkle of Sea Salt to your liking.
This recipe came from www.fitnessmagazine.com. I just thought it needed minor changes like adding salt.