Linguine Verde

Oxmoor House
8 servings


+ Add To Shopping List
8 ounces linguine, uncooked
3 cups loosely packed spinach leaves
2 cups trimmed watercress
2 large plum tomatoes, each cut into 8 wedges
3/4 cup loosely packed sliced fresh basil leaves
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/2 cup grated Parmesan cheese
1/2 teaspoon ground pepper


Cook linguine according to package directions, omitting salt and fat. Set aside, and keep warm.

Combine spinach and next 5 ingredients in a large bowl; toss well. Add linguine to spinach mixture; sprinkle with Parmesan cheese and pepper, tossing well. Serve immediately.

Created date

October 2003