Linguine with Fresh Tomatoes
Serve with crusty warm bread and a salad if desired.

Servings: 4

• 12 ounces linguine
• 1 tablespoons olive oil
• 3 large garlic cloves, chopped
• 1/2 teaspoon dried crushed red pepper
• 4 cups diced seeded heirloom tomatoes (about 2 pounds)
• 1 tablespoon balsamic vinegar
• 1 large bunch watercress, trimmed
• 1/2 cup finely grated Parmesan cheese plus additional for serving

Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and crushed pepper; stir 30 seconds. Add tomatoes; sauté just until heated through, about 2 minutes. Mix in vinegar; season sauce with salt and pepper.

Drain pasta and add to skillet; add watercress and 1/2 cup Parmesan cheese. Toss until watercress wilts and sauce coats pasta. Transfer to bowl. Serve, passing additional cheese separately.

Per Serving: 434 Calories; 8g Fat (17.2% calories from fat); 3g Saturated Fat; 17g Protein; 73g Carbohydrate; 4g Dietary Fiber; 8mg Cholesterol; 212mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat.

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