- 1/2 cup panko (Japanese breadcrumbs)
- 3 tablespoons olive oil, divided
- 2 teaspoons minced garlic, divided
- 1/2 teaspoon kosher salt, divided
- 2 cups thinly sliced spring onions (about 1 pound)
- 1/2 cup dry white wine
- 1/4 cup fat-free, lower-sodium chicken broth
- 8 ounces uncooked fusilli (short twisted spaghetti)
- 1 tablespoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- calories 364
- fat 11.7 g
- satfat 1.7 g
- monofat 7.6 g
- polyfat 1.8 g
- protein 9.5 g
- carbohydrate 55.6 g
- fiber 3.5 g
- cholesterol 0.0 mg
- iron 2.2 mg
- sodium 438 mg
- calcium 35 mg
How to Make It
Preheat oven to 375°.
Combine panko, 1 tablespoon oil, 1 teaspoon garlic, and a dash of salt in a small bowl. Spread panko mixture in a single layer on a baking sheet. Bake at 375° for 6 minutes or until golden brown, stirring after 3 minutes. Cool.
Heat a large skillet over medium-low heat. Add remaining 2 tablespoons oil to pan, swirling to coat. Add onions to pan; cook 20 minutes or until golden brown, stirring occasionally. Add remaining 1 teaspoon garlic and wine. Increase heat to medium-high; cook 1 minute. Add broth; cook until liquid is reduced to 1/2 cup (about 4 minutes).
Cook pasta in boiling water with 1 tablespoon kosher salt according to package directions, omitting additional fat. Drain. Add pasta, remaining salt, and pepper to onion mixture; toss gently. Place about 1 cup pasta in each of 4 shallow bowls; sprinkle each serving with 2 tablespoons panko mixture.