Linguine with Red, Yellow, and Orange Tomatoes

Ingredients

• Parmesan cheese

  Shredded

  1 cup or 80g

• Watercress

  Raw

  1 cup, chopped or 34g

• Balsamic vinegar

  1 tbsp or 16g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Whole wheat pasta

  Dry

  12 oz or 340g

• Garlic

  Raw

  3 cloves, minced or 9g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Tomatoes

  Red, ripe, raw, year round average

  6 medium whole or 738g

Directions

1. Cook the pasta in a large pot of boiling salted water until al dente, stirring occasionally.
2. While the pasta is cooking, dice the tomatoes and chop the watercress.
3. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and crushed red pepper, stirring for 30 seconds. Add the tomatoes and sauté until heated through, about 2 minutes. Mix in the balsamic vinegar and season with salt and pepper.
4. Drain the pasta and add it to the skillet. Add the watercress and Parmesan cheese, tossing until the watercress wilts and the sauce coats the pasta. Transfer to a serving bowl and serve with additional cheese on the side.

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