Spring Pasta with Zucchini & Watercress Recipe | Veggie Fest
Pasta teamed with tofu and the nutrient-dense spring vegetable, watercress, is comfort food at its best.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at veggiefestchicago.org.
Ingredients
- 1 (14 to 16-ounce) package firm tofu, plus salt for pressing
- ½ cup olive oil
- 6 cloves garlic, minced
- 2 medium zucchini, julienned
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- ¼ teaspoon chili flakes
- ½ teaspoon sugar
- ½ pound spaghetti or linguine
- 4 ounces fresh watercress, stems removed
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