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Cherry Tomato Spaghetti with Toasted Pine Nuts

Yield 4 servings (serving size: 2 cups)
The tomatoes offer lycopene, vitamin C, and fiber.

Ingredients

  • 2 (1-ounce) slices sandwich bread
  • 1 1/2 tablespoons olive oil, divided
  • 1 teaspoon garlic powder, divided
  • 3 cups red cherry tomatoes
  • 3 garlic cloves, thinly sliced
  • 8 ounces uncooked spaghetti
  • 1/4 cup chopped fresh basil
  • 3 tablespoons pine nuts, toasted
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 365
  • caloriesfromfat 28 %
  • fat 11.2 g
  • satfat 1.2 g
  • monofat 5.1 g
  • polyfat 3.2 g
  • protein 11.2 g
  • carbohydrate 56.4 g
  • fiber 3.5 g
  • cholesterol 0.0 mg
  • iron 3.3 mg
  • sodium 395 mg
  • calcium 39 mg

How to Make It

  1. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Add 1 1/2 teaspoons oil and 1/2 teaspoon garlic powder; pulse to combine.

  2. Heat a large nonstick skillet over medium heat. Add breadcrumb mixture to pan; cook 2 minutes or until lightly toasted. Remove from pan; set aside.

  3. Heat 1 teaspoon oil in pan. Add tomatoes to pan; cook for 3 minutes or until tomatoes begin to wrinkle. Sprinkle with remaining 1/2 teaspoon garlic powder and garlic; cook 30 seconds. Cover; reduce heat to low.

  4. Cook pasta according to the package directions, omitting salt and fat. Add pasta, remaining 2 teaspoons oil, basil, pine nuts, salt, and pepper to tomato mixture, stirring to combine. Toss pasta with breadcrumbs; serve immediately.