Profile Noodle Fettuccine with Vegetables

Number of Servings: 4

Ingredients:

• 1 pkg. Profile Noodles – Fettuccini
• 1 Tbsp. olive oil
• 2 garlic cloves, chopped
• ¼ tsp. dried rosemary
• ¼ tsp. dried thyme
• 20 cherry tomatoes, halved
• 1 small bunch asparagus, chopped
• ¾ cup fat-free, low-sodium chicken broth
• 1 tsp. balsamic vinegar
• 1 Tbsp. tomato paste
• ½ Tbsp. cayenne pepper
• 1 bunch watercress, stems and roots trimmed
• ½ cup finely grated parmesan cheese

Directions:

1. Open bag of Profile Noodles – Fettuccine and pour into colander; drain and rinse.
2. Boil noodles for 1 minute, drain and pat dry with a paper towel. Cut the noodles to shorten the strands.
3. Coat a large skillet pan with nonstick spray and place over medium heat. Add oil, garlic and herbs; heat for 30 seconds. Add chopped asparagus; sprinkle with salt and pepper. Cover and cook 5 minutes, or until asparagus is tender, stirring occasionally. Uncover and toss 3-4 minutes, or until asparagus starts to brown.
4. Mix in cherry tomatoes. Cover and cook 3 minutes, or until tomatoes start to break down.
5. Whisk broth, tomato paste and balsamic vinegar in a small bowl to blend. Add broth mixture, salt, pepper and cayenne to skill; stir to blend.
6. Add fettuccine, watercress and cheese and toss 1-2 minutes, or until watercress wilts.