Pasta With fresh Vegetables And Mozzarella

Recipe Ingredients

1/2 lb	227g / 8oz	Vine ripened tomatoes - washed, and
		Cut small dice
1/4 cup	59ml	Scallions - thinly sliced
4 oz	113g	Fresh mozzarella, packed in water - cut small dice
1/2 lb	227g / 8oz	Fresh fettuccine
1 tablespoon	15ml	Butter
1 tablespoon	15ml	Olive oil
1		Watercress - washed, and
		Most of stems discarded
1		Arugula - washed, and
		Stems discarded
1/2 cup	118ml	Finely-slivered yellow bell pepper
		Salt - to taste
		Dried red pepper flakes - to taste
		Fine julienne of fresh red radish
		Fine julienne of seeded kirby cucumber

Recipe Instructions

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 cucumber julienne on top.

This recipe yields 2 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6647)

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