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Vegetarian Pasta with Tomatoes and Watercress

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Vegetarian Pasta with Tomatoes and Watercress

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Course: Main Course
Cuisine: American
Keyword: Vegetarian Pasta with Tomatoes and Watercress
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 391kcal


  • 8 ounce spaghetti pasta, whole-wheat, dry
  • 1 tablespoon olive oil
  • 1 clove garlic
  • 2 cup cherry tomatoes
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1 tablespoon lemon juice
  • 2 cup watercress, raw
  • 1/3 cup Parmesan cheese, grated

Serve With

  • 4 medium pear


  • Cook spaghetti according to package directions; drain, reserving 1/4 cup of the liquid.
  • Add olive oil to a medium-sized, nonstick skillet and heat over medium heat.
  • Crush garlic and add to skillet; cook for one minute.
  • Halve tomatoes and add to skillet with garlic; cook 1 more minute more, then season with salt and pepper.
  • Remove skillet from the heat and stir in lemon juice. Coarsely chop watercress.
  • Add drained pasta, reserved liquid, and watercress to the skillet; stir until everything is well coated.
  • Top with freshly grated Parmesan, and serve sliced pears on the side.
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Calories: 391kcal | Carbohydrates: 74g | Protein: 12g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 310mg | Fiber: 8g | Sugar: 21g

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