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Profile Noodle Fettuccine with Vegetables

Profile Noodle Fettuccine with Mushrooms, Cherry Tomatoes and Watercress Share the love!

Number of Servings: 4


  • 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


  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.