Linguine with Garlicky Breadcrumbs

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Linguine with Garlicky BreadcrumbsRecipe
Photography: Randy Mayor; Styling: Melanie J. Clarke
This dish of pantry staples is a good choice for a hectic weeknight supper. Toast the breadcrumbs in advance to speed preparation later.
4 servings (serving size: 1 1/2 cups)


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1 slice day-old hearty white bread (such as Pepperidge Farm), torn
2 tablespoons olive oil, divided
6 garlic cloves, minced
8 ounces uncooked linguine
1/4 cup chopped fresh parsley
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper


Preheat oven to 250°.

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 2/3 cup. Place breadcrumbs on a baking sheet. Bake at 250° for 30 minutes or until dry.

Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium heat. Add garlic; cook 30 seconds, stirring constantly. Remove from heat, and let stand 5 minutes. Return pan to heat. Stir in breadcrumbs, and cook 6 minutes or until lightly browned, stirring frequently.

Cook pasta according to package directions, omitting salt and fat; drain. Place pasta in a large bowl. Add 1 1/2 teaspoons oil, breadcrumbs, parsley, lemon juice, salt, and black pepper; toss gently to combine. Serve immediately.

Created date

November 2003

Nutritional Information

Calories 297
Caloriesfromfat 24 %
Fat 7.9 g
Satfat 1.2 g
Monofat 5 g
Polyfat 0.6 g
Protein 8.9 g
Carbohydrate 49 g
Fiber 2.6 g
Cholesterol 0.0 mg
Iron 2.4 mg
Sodium 346 mg
Calcium 30 mg