Linguine with Red, Yellow, and Orange Tomatoes

Ingredients

• Parmesan cheese

  Low sodium

  1 cup, grated or 100g

• Watercress

  Raw

  1 cup, chopped or 34g

• Balsamic vinegar

  1 tbsp or 16g

• Red peppers

  Sweet, cooked, boiled, drained, with salt

  ½ tsp or 2g

• Pasta

  Fresh-refrigerated, plain, as purchased

  12 oz or 340g

• Garlic

  Raw

  3 cloves, minced or 9g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Tomatoes

  Red, ripe, raw, year round average

  6 medium whole or 738g

Directions

1. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. While pasta is cooking, dice tomatoes into small chunks. Chop watercress.
2. Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and crushed pepper; stir 30 seconds. Add tomatoes; saut just until heated through, about 2 minutes. Mix in vinegar; season sauce with salt and pepper.
3. Drain pasta and add to skillet; add watercress and 1 cup Parmesan cheese. Toss until watercress wilts and sauce coats pasta. Transfer to bowl. Serve, passing additional cheese separately.

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