Recipe courtesy of Michele Urvater

Pasta with Fresh Vegetables and Mozzarella

  • Level: Easy
  • Total: 50 min
  • Prep: 30 min
  • Cook: 20 min
  • Yield: 2 servings
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1/2 pound vine ripened tomatoes, washed and cut into small dice

1/4 cup scallions, thinly sliced

4 ounces fresh mozzarella, packed in water, cut into small dice

1/2 pound fresh fettuccine

1 tablespoons each butter and olive oil

1 bunch watercress, washed and most of stems discarded

1 bunch arugula, washed and stems discarded

1/2 cup finely slivered yellow bell pepper

Salt and dried red pepper flakes

Very fine julienne of fresh red radish and seeded kirby cucumber


  1. Bring water to a boil for the pasta. In a serving mixing bowl combine the tomatoes, scallions and mozzarella and set aside. Add fresh pasta to water and cook quickly just until al dente; drain and place in serving bowl. In a medium size skillet melt butter with olive oil. Add watercress and arugula and saute for a couple of minutes just to wilt. Add yellow bell pepper and saute a minute just to begin cooking and remove from heat. Add arugula mixture and toss the ingredients together with salt and pepper red flakes. Transfer to a bowl and sprinkle fresh radish and cucumbers on top.
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