Delicate angel hair pasta is tossed with watercress, artichoke hearts, Parmesan, crème fraîche and lemon juice - an incredible meal in a snap. A chilled buttery Chardonnay provides a fabulous contrast to the pasta's underlying tart lemon flavor.
Recipe courtesy of Whole Foods Market.
1 tablespoon sea salt
10 ounces (dry) angel hair pasta
1 bunch watercress (or other tender green like spinach or arugula)
3/4 cup Parmesan cheese, grated
1 1/2 cups artichoke hearts, cut into 1-inch pieces
2 tablespoons lemon juice
1/2 cup crème fraîche
sea salt, to taste
1. Fill large pot with water and bring to boil. Add one tablespoon salt, then add pasta and cook according to package directions.
2. Separate the watercress leaves from their stems and combine leaves with the Parmesan and artichokes hearts and set aside.
3. Drain pasta after it cooks, reserving 2 tablespoons of pasta water. Quickly return drained pasta to warm pot and stir in lemon juice and the reserved pasta water.
4. Mix pasta with crème fraîche then add watercress mixture. Salt to taste and serve warm.
(Based on individual servings)
12g total fat
6g saturated fat
54g total carbohydrate
8g dietary fiber
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