Stellini Pasta with Wilted Watercress

  • Yield 4 servings

Watercress (or even spinach) is stirred into a bowl of warm “little stars” pasta.


1 (10-ounce) package dry stellini pasta
Salt, to taste
2 tablespoons extra-virgin olive oil
3 garlic cloves, sliced very thin
1/2 teaspoon crushed red pepper flakes
2 bunches watercress, heavy stems removed, leaves chopped
1/3 cup shredded Parmesan or romano cheese
Freshly ground black pepper, to taste


  1. Cook pasta in plenty of boiling salted water, according to package directions, until al dente. Drain well in a colander and let sit a minute or two. Meanwhile, heat oil in a large saute pan or skillet over medium heat. Add garlic and saute 2 minutes until golden brown, remove from heat and add chili flakes.
  2. Place pasta in a large bowl. Add garlic, watercress and parmesan cheese to warm stellini. Toss well, season with salt and pepper and serve hot or at room temperature.



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