Spaghetti with sun-dried tomato and watercress

May 23, 2018

Spaghetti with sun-dried tomato and watercress

Making meals during the week doesn’t have to be hard or require a ton of preparation. As long as you have a well-stocked pantry and a well-stocked refrigerator, there should not be any problem with creating a quick meal any weeknight.

I always make sure that I have pasta in my pantry. And in my refrigerator, I also make sure that I have some vegetables.

Adding vegetables to pasta is a fantastic way to add more flavor and to create healthy meals. One of the ingredients I try to have on hand in my pantry is sun-dried tomatoes. Sun-dried have a long life shelf and are great with pasta and salad as well.

Watercress is also a must to have in my refrigerator. Watercress is a leafy green food source that is a close cousin to mustard greens, cabbage, and arugula.

It has a slight peppery taste. This versatile leafy green can be used in as a salad or an add-on to salads, soup, legumes, and even in your juicing recipes.

My Spaghetti with sun-dried tomato and watercress begins with fresh garlic and a hot and spicy pepper sauce cooked in olive oil. Yes, ladies and gents! The hot and spicy pepper sauce not only adds a pleasant aroma to the dish but also lots of bold flavors.

The good thing about it is the dish is not even peppery hot because only a small amount of the Hot and Spicy Original with Herbs Blend is needed. 

Sun-dried tomatoes and parsley are added for that earthy healthy taste we all love. The pasta is combined with all those flavors for a refreshing and delicious taste. Last, is the main ingredient, watercress, that delivers a fresh and slightly crunchy taste.

The watercress is cooked slightly to release its flavor to complete the dish. Add a little bit of salt and black pepper, and you have a whole meal for any night you want a quick dinner.

Feel free to add your preferred cheese. You can also substitute the sun-dried tomatoes for fresh tomatoes.

Get cooking and enjoy this beautiful and delicious recipe with or without meat.

Serve: 4 - 6; Yield 12 - 16; Prep Time: 10 min; Cooking Time:  15 min; Total Time: 25 min



2-4 tablespoons of olive oil
4-6 garlic cloves, chopped
¼ teaspoon hot and spicy original with herbs blend
1cups of sun-dried tomatoes, sliced thin
½ cup parsley, chopped
1 pound of spaghetti
16 oz bag of watercress or a bunch
Salt and pepper to taste


Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until it is al dente, stirring frequently about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Add olive oil in a large pan. Add garlic, hot and spicy sauce and cook for about 1 minute on low heat. Add the sun-dried tomatoes and parsley and continue to cook for about 1 minute until tomatoes have re-hydrated.

Toss the hot pasta in the pan to mix with the ingredients. Add the reserved liquid as needed to keep the moisture.

Add the watercress and toss to combine for 30 seconds to 1 minutes. Remove from heat and immediately serve with your preferred grated cheese.

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