Cherry Tomato Spaghetti with Toasted Pine Nuts

The tomatoes offer lycopene, vitamin C, and fiber.

Yield: 4 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 365
  • Calories from fat: 28%
  • Fat: 11.2g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 3.2g
  • Protein: 11.2g
  • Carbohydrate: 56.4g
  • Fiber: 3.5g
  • Cholesterol: 0.0mg
  • Iron: 3.3mg
  • Sodium: 395mg
  • Calcium: 39mg

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

Preparation

  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.
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