Linguine with red, yellow and orange tomatoes
Enjoy a vibrant and flavorful Linguine dish with red, yellow, and orange tomatoes, tossed with fresh watercress, garlic, and a hint of red pepper. Topped with grated parmesan and a drizzle of olive oil, this delightful pasta recipe brings together a medley of colors and tastes, perfect for a fresh, delicious meal.
- 26 Mar 2024
- Cook time 20 min
- Prep time 20 min
- 4 Servings
- 8 Ingredients
Linguine with red, yellow, and orange tomatoes is a delightful pasta dish bursting with vibrant colors and fresh flavors. This recipe combines the sweetness of fresh tomatoes with the zest of garlic and the peppery notes of watercress, all tied together with the richness of parmesan cheese. Perfect for a quick weeknight meal or a weekend delight, this dish is both easy to prepare and sure to impress.
Ingredients:
Instructions:
- Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
- While the pasta is cooking, chop the red, yellow, and orange tomatoes into bite-sized pieces. Set aside.
- In a large skillet or sauté pan, heat the olive oil over medium heat. Add the minced garlic and cook for about 1-2 minutes until fragrant, stirring frequently to prevent burning.
- Add the chopped tomatoes, red pepper flakes, and vinegar to the skillet with the garlic. Cook for about 5-7 minutes, stirring occasionally, until the tomatoes start to break down and form a sauce.
- Add the cooked linguine to the skillet with the tomato mixture. Toss to combine, adding a little bit of the reserved pasta water if needed to help coat the pasta evenly with the sauce.
- Turn off the heat and stir in the grated Parmesan cheese until melted and well incorporated. Toss in the watercress until slightly wilted.
- Divide the pasta among plates or bowls. Finish with a drizzle of olive oil and a sprinkle of additional Parmesan cheese if desired. Serve immediately.
Tips:
- Use fresh, ripe tomatoes for the best flavor and texture. Heirloom varieties can add additional color and sweetness.
- Be careful not to overcook the garlic; it should be golden brown, not burnt, to avoid bitterness.
- Reserve a bit of the pasta cooking water before draining. This starchy water can help to create a smoother sauce.
- Toss the pasta in the sauce while it is still hot to allow the flavors to meld together more effectively.
- Add the watercress just before serving to keep its bright peppery flavor and crisp texture intact.
- Feel free to sprinkle extra parmesan cheese on top for an added layer of richness.
In just a few straightforward steps, you can have a delicious and visually stunning plate of Linguine with red, yellow, and orange tomatoes. The mix of flavors and textures from the fresh ingredients creates a harmonious and satisfying meal. Enjoy this refreshing pasta that not only pleases the palate but also provides a beautiful presentation on the table.
| Nutrition Facts | |
|---|---|
| Serving Size | 320 grams |
| Energy | |
| Calories 460kcal | 18% |
| Protein | |
| Protein 20g | 14% |
| Carbohydrates | |
| Carbohydrates 77g | 21% |
| Fiber 5g | 13% |
| Sugar 7g | 7% |
| Fat | |
| Fat 22g | 26% |
| Saturated 6g | 20% |
| Cholesterol 22mg | - |
| Vitamins | |
| Vitamin A 150ug | 17% |
| Choline 30mg | 5% |
| Vitamin B1 0.85mg | 70% |
| Vitamin B2 0.47mg | 37% |
| Vitamin B3 7mg | 45% |
| Vitamin B6 0.33mg | 19% |
| Vitamin B9 230ug | 58% |
| Vitamin B12 0.34ug | 14% |
| Vitamin C 30mg | 33% |
| Vitamin E 1.31mg | 9% |
| Vitamin K 36ug | 30% |
| Minerals | |
| Calcium, Ca 270mg | 21% |
| Copper, Cu 0.38mg | 0% |
| Iron, Fe 3.48mg | 32% |
| Magnesium, Mg 80mg | 18% |
| Phosphorus, P 370mg | 30% |
| Potassium, K 710mg | 21% |
| Selenium, Se 60ug | 114% |
| Sodium, Na 460mg | 30% |
| Zinc, Zn 2.63mg | 24% |
| Water | |
| Water 200g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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