Recipe courtesy of Michele Urvater
Save Recipe Print
Yield:
2 servings
Level:
Easy

Ingredients

Directions

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 ingredient together with salt and pepper red flakes. Transfer to a bowl and sprinkle fresh radish and cucumbers on top.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Pasta Primavera

Recipe courtesy of Giada De Laurentiis

Pasta Primavera

Recipe courtesy of Ree Drummond

Pasta Primavera

Recipe courtesy of Food Network Kitchen

Pasta Bolognese

Recipe courtesy of Anne Burrell

Pasta Primavera

Recipe courtesy of Food Network Kitchen

Pasta Primavera

Recipe courtesy of Ellie Krieger

Pasta and Beans: Pasta e Fagioli

Recipe courtesy of Rachael Ray

Pasta Puttanesca

Recipe courtesy of Rachael Ray

Pasta Puttanesca

Recipe courtesy of Ellie Krieger

Browse Reviews By Keyword

          Latest Stories