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Cook fusilli in large pot of boiling water according to package directions. Drain, reserving 1/2 cup (125 mL) pasta cooking water. Meanwhile, heat oil in large nonstick skillet over medium heat. Add bacon, onion, and garlic.
Cook, stirring frequently, until onion is golden, about 7 minutes. Add tomatoes and salt to skillet and cook until tomatoes begin to soften but still hold their shape, about 5 minutes. Place greens in large bowl. Add reserved pasta cooking water to tomatoes in skillet and bring to a boil. Pour hot tomato mixture over greens.
Add pasta and Parmesan, and toss to combine. Serve with asparagus vinaigrette, and chilled orange slices sprinkled with toasted, slivered almonds for dessert. Health Hint: Like all dark-coloured leafy greens, watercress is a nutritional powerhouse.
It is rich in beta-carotene and also supplies to your diet potassium, folate, fibre, and vitamin C, all of which work to battle cardiovascular disease.
Makes 4 servings.
- 12 oz (375 g) tri-colour fusilli
- 2 tsp (10 mL) olive oil
- 5 slices turkey bacon, cut crosswise into 1/2-inch (1 cm) strips
- 1 large onion, cut into 1/2-inch (1 cm) chunks
- 3 cloves garlic, minced
- 1 pint (500 mL) red and/or yellow cherry tomatoes, halved
- 3/4 tsp (3 mL) salt
- 8 cups (2 L) coarsely chopped watercress, shredded romaine lettuce, or a combination
- 1/3 cup (75 mL) grated Parmesan cheese