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Vegetarian Pasta with Tomatoes and Watercress

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.


Calories: 391kcal | Carbohydrates: 74g | Protein: 12g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 310mg | Fiber: 8g | Sugar: 21g