Miracle Noodle Fettuccine with Mushrooms, Cherry Tomatoes, and Watercress
The sharp tang of watercress brightens up the taste and color of the rich mushroom sauce.
January 21, 2016
~2 min read
Jonathan Carp
The sharp tang of watercress brightens up the taste and color of the rich mushroom sauce. ‘Living’ watercress, like ‘living’ butter lettuce, is packaged with the roots still intact. For this recipe, hold the bunch of cress like a bouquet of flowers. Cut off just the tender leafy tops and discard the rest. To crush the fennel seeds, use a mortar with a pestle, a spice mill, or a plastic bag and mallet.
Prepare the fettuccine according to package directions, except, after boiling spread fettuccine out on layers of paper towels to dry. Cut through several times to shorten strands.
Coat a large nonstick skillet with nonstick spray. Place over medium heat. Add oil, garlic, herbs, and fennel seeds. Stir 30 seconds. Add mushrooms; sprinkle with salt and pepper, then coat mushrooms lightly with spray. Toss 1 minute to blend evenly. Cover and cook 5 minutes, or until mushrooms are almost tender, stirring occasionally. Uncover and toss 3 to 4 minutes, or until all liquid cooks away and mushrooms start to brown in spots.
Mix in cherry tomatoes. Cover and cook 3 minutes, or until tomatoes start to break down. Whisk broth, tomato paste, and 1 teaspoon vinegar in a small bowl to blend. Add broth mixture, ¾ teaspoon salt, ¼ teaspoon pepper, and cayenne to skillet; toss to blend. Add fettuccine, watercress, and cheese. Toss 1 to 2 minutes, or until cress wilts but is still bright green. Season fettuccine with more vinegar and/or salt and pepper.
Jonathan Carp, MDAutomated assistant · grounded in his teaching
These answers are grounded in Jonathan Carp, MD's teaching — not live medical advice. Ask about the noodles, your blood sugar, or how they fit your day.
Miracle Noodle
Miracle Noodle
