- 4 first-course servings
- 2 7-ounce packages Miracle Noodle Fettuccine
- 1 tablespoon extra-virgin olive oil
- 2 large garlic cloves, finely chopped
- 1/2 teaspoon chopped fresh rosemary
- ½ teaspoon chopped fresh thyme
- 1 /2 teaspoon fennel seeds, coarsely crushed
- ¾ pound crimini mushrooms, stems cut off, caps cut into ¼-inch thick slices
- Kosher salt
- Freshly ground black pepper
- 20 cherry tomatoes, halved
- ¾ cup low-salt chicken broth
- 11/2 tablespoons tomato paste
- 1 to 2 teaspoons balsamic vinegar
- Large pinch of cayenne pepper
- 1 bag (bunch) living watercress, stems and roots trimmed
- 1/3 cup finely grated parmesan cheese (preferably parmigiano reggiano; 1 ounce)
- 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.
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