- 16 ounces spaghetti or fettuccine
- 2 cups small arugula leaves or torn fresh spinach
- 1 cup packed assorted fresh herb leaves such as basil, chives, oregano, savory, thyme, tarragon, or Italian flat-leaf parsley
- 1 cup fresh curly cress or watercress leaves
- 12 – 16 cherry tomatoes, halved
- Olive oil
- Lemon wedges (optional)
- Salt
Herbed Warm Pasta Salad from Better Homes and Gardens website
16 ounces spaghetti or fettuccine
2 cups small arugula leaves or torn fresh spinach
1 cup packed assorted fresh herb leaves such as basil, chives, oregano, savory, thyme,
tarragon, or Italian flat-leaf parsley
1 cup fresh curly cress or watercress leaves
12 – 16 cherry tomatoes, halved
Olive oil
Lemon wedges (optional)
Salt
1. Cook spaghetti or fettuccine according to package directions. Drain; rinse with cold
water. Transfer to a large serving bowl.
2. Add arugula or spinach, herbs, curly cress or watercress, and tomatoes. Drizzle with
oil (about 2 tablespoons); toss to coat. Season to taste with salt. Squeeze lemon over each
serving, if desired. Serve at room temperature. Makes 10 side-dish servings.